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Vegetarian Egg Drop Soup

Ready in less than 30 minutes, an easy way to increase your intake of plant-based protein and make dinner simple!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Soup
Cuisine: American, Chinese
Keyword: easy, quick, vegetarian
Servings: 6
Author: Ashlen Leonard

Ingredients

  • 1 tbsp vegetable oil
  • 4 cloves garlic minced
  • ¼ cup white onion diced
  • 4 cups vegetable broth
  • 3 cups water
  • 1 540 ml can chickpeas drained and rinsed
  • 1 cup pasta shells uncooked
  • 3 cups kale washed, finely chopped and packed tightly
  • 1 lemon juiced
  • 3 eggs beaten
  • ½ tbsp dried basil
  • ½ tsp salt
  • ½ tsp black pepper

Instructions

  • In a large pot, heat the oil over medium-low heat. Add the onion and garlic and cook to 2-3 minutes, or until fragrant.
  • Add the vegetable broth, 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.
  • Once the pasta is cooked, add the kale, juice of a lemon, basil, salt and pepper. Stir.
  • Pour in the eggs while simultaneously whisking. Continue to whisk for roughly 30 seconds or until the eggs are cooked. Add extra water if the soup is too thick for your preference.
  • Serve immediately and enjoy!