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Tuscan Greens Soup
Total Time 15 minutes
Servings 2 people
Ingredients
- 2 cups chicken or veg stock
- 500 g (1lb) frozen spinach or kale
- 4-6 eggs
- 100 g grated Parmesan
- 100 g roast walnuts or almonds
Instructions
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Bring stock and greens to the boil in a medium saucepan with the lid on.
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Meanwhile stir eggs in a small bowl with 2 tablespoons of the grated parmesan and a pinch of salt.
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When the broth is simmering, pour in the eggs. Turn off the heat and jam on the lid.
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Stand for 1 minute or until egg has just cooked. Taste and season with salt as needed, remembering you’re going to be adding more Parmesan.
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Divide soup between two bowls. Top with Parmesan, extra nuts and a nice drizzle of extra virgin olive oil (channelling your inner Italian).