Garlic Soup With Spinach

By Martha Rose Shulman

Garlic Soup With Spinach
Andrew Scrivani for The New York Times
Total Time
About 30 minutes
Rating
4(549)
Comments
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I made a lot of turkey stock after Thanksgiving and pulled some out for this spinach-packed, very quick and easy soup. A vegetarian version made simply with water and garlic is equally delicious.

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Ingredients

Yield:Serves 4
  • 1½quarts chicken stock, turkey stock, vegetable stock, or water
  • A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
  • Salt and freshly ground pepper to taste
  • 2 to 3large garlic cloves (to taste), minced
  • ½cup elbow macaroni
  • 2eggs
  • 16-ounce bag baby spinach, or 12 ounces of bunch spinach, stemmed, washed, dried and coarsely chopped
  • ¼cup freshly grated Parmesan (1 ounce)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

257 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 18 grams protein; 1048 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the stock or water in a large saucepan or soup pot with the bouquet garni. Season to taste with salt and freshly ground pepper. Bring to a simmer and add the garlic. Cover and simmer 15 minutes. Add the pasta and simmer 5 minutes, until cooked al dente. Remove the bouquet garni.

  2. Step 2

    Beat the eggs in a bowl and stir in ⅓ cup of stock, making sure that it is not boiling, and the cheese.

  3. Step 3

    Stir the spinach into the simmering stock and simmer for 1 minute. Drizzle in the egg mixture, scraping all of it in with a rubber spatula. Turn off the heat and stir very slowly with the spatula, paddling it back and forth until the eggs have set. Taste, adjust seasoning, and serve at once.

Tip
  • Advance preparation: If using stock it can be made months ahead and frozen, or four days ahead and refrigerated. The soup is last-minute.

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Ratings

4 out of 5
549 user ratings
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Comments

Mirielle

Cooked yesterday for lunch. It is a very forgiving recipe and easy to adapt to use what’s languishing in your fridge. Based on the other notes, I used a teaspoon of turmeric to give it a beautiful bright color. Added lemon juice at the end and some red pepper flakes to brighten the flavor. Extra pasta, garlic and spinach because I had them. It got a thumbs up from my husband who has not been a fan of my healthy recipes in recent weeks.

Marlena

I made this soup with the fresh herbs my partner has been growing on the fire escape - rosemary sage and a ton of oregano 2 bay leaves. Made the broth SO DELICIOUS and I was able to get that delicious golden-brown color. I liked the noodles because they add a bit of texture to an otherwise silky broth. Def going to make again!

ler

Threw in a parmesan rind and a couple of extra garlic clothes. Delicious

David M.

If water is equally delicious, why isn’t that the recipe?

Susan Miller

Could this be made with farro or other ancient grains to be healthier?

Dawna

Made this with one box of stock. Extra cheese and garlic. A little Red Pepper. A squeeze of lemon. Very good!

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