Garlic Soup with Fusilli and Broccoli

50 minutes Prep: 10 minutes Cook: 40 minutes

235 calories per serving view nutrition facts

2-4 servings suggest servings

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Ingredients

7	cups	water
1	each	bay leaf
1	teaspoon	salt	or to taste
6	cloves	garlic	minced
1/2	teaspoon	thyme	dried
2	teaspoons	olive oil
1/4	pound	pasta, fusilli
1	pound	broccoli florets	broken into florets
1	x	black pepper	freshly ground, to taste
2	medium	eggs
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	freshly grated
2	tablespoons	parsley leaves	chopped fresh
1	x	croutons	garlic, for garnish

Directions

Combine the water, bay leaf, and salt in a soup pot and bring to a simmer.

Add the garlic, thyme, and olive oil, cover, and simmer for 15 minutes.

Add the fusilli and broccoli, turn up the heat slightly, and continue to simmer, uncovered, until the fusilli is cooked al dente, about 10 minutes.

Note: If you want the broccoli to be crisper, add it to the soup five minutes after the fusilli.

Beat the eggs in a bowl and stir in the cheese and parsley.

Ladle some soup into the eggs and stir together.

Turn off the heat under the soup and stir the egg mixture into the soup pot.

Stir for a minute and serve, garnishing each bowl with croutons if desired.

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Nutrition Facts

Serving Size 604g

Amount per Serving

Calories 235 27% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 99mg	33%
Sodium 768mg	32%
Total Carbohydrate 32.0g	11%
Dietary Fiber 1.0g	5%
Sugars 1.0g
Protein 13.0g	26%

Vitamin A	73%		Vitamin C	187%
Calcium	18%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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