Ingredients

The following ingredients have 4 Servings
  • 4 cups chicken broth
  • 2 cups water
  • 1 cup whole-wheat fusilli pasta (or other small pasta)
  • 1 1/2 canned chickpeas (rinsed well)
  • 1 bunch scallions (sliced, whites and greens separated)
  • 1/4 teaspoon freshly grated nutmeg
  • 2 cups chopped arugula (tough stems removed)
  • 3 large eggs (lightly beaten)
  • 2 tablespoons lime juice
  • 1/4 teaspoon ground pepper
  • freshly grated Parmesan cheese

Instruction

  • Combine broth, water, pasta, chickpeas, scallion whites and nutmeg in a soup pot. Bring to a boil over high heat then cook 3 minutes less than directed on the pasta package.
  • Stir in arugula and cook about 1 minute.
  • Slowly add eggs and cook for 2 minutes.
  • Add pepper and stir in the scallion greens and lime juice.
  • Ladle into bowls and top with freshly grated Parmesan.