AuthorMaria
6 cups vegetable broth
1 ¼ cups cooked brown rice
4 cups spinach, stems removed and leaves chopped
1 cup finely grated Parmesan cheese, divided
¼ tsp freshly ground pepper
3 eggs, beaten
1
Bring broth and rice to a boil in a large pot over high heat. Stir in spinach, 3/4 cup of the cheese, and pepper, and return to a boil.
2
Reduce heat to a gentle simmer. Using a circular motion, pour eggs into soup in a steady stream, trying to evenly distribute them on surface. Return soup to a simmer, and cook until eggs are set, which should only be 1 to 2 minutes. Serve and top with remaining cheese. Enjoy!
CategoryGluten-Free, Main Dish, Nut-Free, Spring, Vegetarian
Notes: (barely adapted from marthastewart.com)
Ingredients
6 cups vegetable broth
1 ¼ cups cooked brown rice
4 cups spinach, stems removed and leaves chopped
1 cup finely grated Parmesan cheese, divided
¼ tsp freshly ground pepper
3 eggs, beaten
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