Recipe courtesy of the American Egg Board.
1 (14.5-ounce) can of chicken broth
1 (14.5-ounce) can of minestrone soup
1 tablespoon Italian seasoning
4 large eggs, beaten
1/4 cup freshly grated Parmesan cheese
- In medium saucepan over high heat, bring chicken broth, minestrone and seasoning to boil.
- While stirring soup, slowly pour in eggs. Remove from heat immediately.
- Pour or ladle about 1 cup soup into each of 4 (10-ounce) bowls. Sprinkle each with 1 tablespoon of the cheese.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 160; Calories From Fat: 72; Total Fat: 8g; Cholesterol: 216mg; Total Carbs: 10g; Protein: 12g; Sodium: 965mg.
Recipe and photograph courtesy of the American Egg Board.