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Italian Spring Vegetable Soup Recipe
|Defatted chicken stock||4 1⁄2 Cup (72 tbs)|
|Frozen artichoke hearts||1 1⁄2 Cup (24 tbs)|
|Asparagus||6 Ounce, cut into 1inch pieces|
|Sliced spinach||3⁄4 Cup (12 tbs) (Use Fresh Ones)|
|Lemon juice||2 Tablespoon|
|Black pepper||To Taste|
Serving size: Complete recipe
Calories 305 Calories from Fat 53
% Daily Value*
Total Fat 6 g9.1%
Saturated Fat 1.7 g8.7%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 2821.5 mg117.6%
Total Carbohydrates 28 g9.5%
Dietary Fiber 9.8 g39.4%
Sugars 7 g
Protein 42 g83.5%
Vitamin A 372.7% Vitamin C 133.2%
Calcium 72.7% Iron 89.8%
*Based on a 2000 Calorie diet
Add the artichoke hearts and asparagus and cook for 3 minutes, or until the asparagus is almost tender.
Add the spinach and cook for 1 minute, or until it turns soft and bright green.
In a small cup, beat the egg.
Slowly and gently stir the egg into the soup, cooking just until thin threads form
Stir in the lemon juice; add salt and pepper to taste.