You may recall my previous attempt at Stracciatella this past summer in Alaska. This one is also from the “Vegetarian Times” magazine. The January/February 2012 issue has a whole section on winter soups. This one is basically the same as the last, with the addition of some spices and without the added calories of the parmesan cheese. Perfect for a gal like me who’s trying to lose a bit of weight here and there. This one was just as simple to throw together as the last, so keep it in mind the next time you’re super hungry and in danger of running late.

6 cups low sodium vegetable broth, divided
1 tablespoon chopped fresh thyme
1/2 teaspoon red pepper flakes
1 pinch ground nutmeg
1 medium bunch of spinach, cut into bite-sized pieces
2 large eggs, lightly beaten

1. Bring broth, thyme, red pepper flakes and nutmeg to a simmer in a soup pot over high heat.
2. Add spinach and cook 2 minutes till tender and bright green.
3. Slowly add eggs to the soup in a steady stream while gently stirring broth with a fork to form egg strands in the soup. Do not boil.
4. Season with salt and pepper and serve.


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