This Italian-inspired soup simmers a supper from household staples.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2005
In large shallow saucepan, heat oil over medium heat; fry onion, garlic, carrots, celery, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Add chicken stock and bring to boil. Reduce heat to medium-low; cover and simmer for 5 minutes.
Meanwhile, spread bread crumbs on rimmed baking sheet; toast in 350°F (180°C) oven until golden, about 7 minutes. Whisk into stock mixture along with parsley and basil; heat until simmering.
Reduce heat to low. One at a time, break eggs into small dish; gently slip into different areas of soup. Poach, basting but not stirring, until whites are firm and yolks are soft, about 5 minutes. Ladle soup and 1 egg into each of 6 bowls. Sprinkle with Parmesan cheese.
Nutritional facts <b>Per serving:</b> about
- Sodium 1187 mg
- Protein 13 g
- Calories 164.0
- Total fat 9 g
- Cholesterol 191 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
- Iron 9.0
- Folate 18.0
- Calcium 11.0
- Vitamin A 15.0
- Vitamin C 12.0