Kale and Chickpea Egg Drop Soup
We seem to currently be in the in-between season; cold temperatures but blue skies, sunshine and aromatic air. Spring is really trying to make an appearance and we are all for it.
Fresh, light and comforting all at once, this Kale and Chickpea Egg Drop Soup will have you begging for more. With a start-to-finish time of less than 30 minutes, you will want to have this recipe on hand for a satisfying and nutritious dish in the knick of time!
Kale and Chickpea Egg Drop Soup
Servings: 4
Ingredients
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 cups water or as needed
- 1 can chickpeas drained and rinsed
- 1 cup pasta shells uncooked
- 3 cups kale packed tightly
- 1 lemon juiced
- 1 tbsp dried basil
- 1 tsp salt
- 1 tsp black pepper
- 3 eggs beaten
- Green onions for garnish
Instructions
- In a large pot, heat the oil over medium-low heat. Cook the garlic for 1 minute or until fragrant.
- Add vegetable broth, 1 cup of the water, chickpeas and pasta shells. Cover and bring to a boil.
- Remove the lid and cook for 7-8 minutes or until the pasta is cooked.
- Add in the kale, lemon, salt, pepper and basil.
- Stir in the eggs and whisk for 20 seconds. Allow the eggs to cook for 1 minute. Add another cup of water if the soup is too thick.
- Serve with green onions as a garnish. Enjoy!
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