As 2011 dawns on humanity, folks all over the planet are looking to improve their lifestyles. They're quitting cigarettes, picking up sports, breaking those Jersey Shore addictions, and of course, changing their eating regimens.
Overhauling your diet is never easy, but it helps to ask what you want out of the experience. Do you want to lose weight? Do you want to increase energy? Do you want to set a precedent for a lifetime of good health—one that could enrich your everyday existence and elongate your time with family, friends, and that mailman you like?
Inevitably, pinpointing the answer to those questions is the biggest determinant in how your eating habits will change, and whether or not those modifications will ultimately be successful. I find, whenever I want to alter my behaviors, it helps to look at the long-term. Too many "drop 10 pounds fast" resolutions have resulted in immediate re-gains, as well as weeks of exciting self-loathing. So, it's the whole picture approach for me.
Whatever path you choose, Italian Egg-Drop Soup, adapted from Eating Well, should start you in the right direction. Surprisingly hearty and super delicious, it's also a powerhouse of fiber and protein that comes together in under 30 minutes. Not to mention, it will feed an invading army of lifestyle changers.
Two quick notes: Though it's pictured here with regular pasta, whole-wheat pasta is suggested for an extra dose of fiber. Also, feel free to substitute just about any leafy green. The soup can take it.
Best wishes in the New Year, fellow resolvers. May all your healthy eating wishes come true.
Healthy & Delicious: Italian Egg-Drop Soup
About This Recipe
|Special equipment:||Dutch oven, knife, cutting board, measuring cup|
- 6 cups reduced-sodium chicken broth
- 2 cups water
- 1 1/3 cups small whole-wheat pasta
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 bunch scallions, sliced, whites and greens divided
- Dash of nutmeg
- 3 cups chopped spinach, Swiss chard, or arugula, stems removed
- 4 large eggs, lightly beaten
- Freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 6 tablespoons grated Parmesan cheese
In a large pot or Dutch oven, combine broth, water, pasta, chickpeas, scallions, and nutmeg over high heat. Cover. Once mixture comes to a boil, uncover and cook 3 to 4 minutes. Add leafy greens. Stir. Cook 1 minute. Drop heat to a simmer. Slowly pour eggs in soup, stirring constantly. Cook 2 minutes. Season with pepper. Add scallions and lemon juice. Serve with Parmesan sprinkled on top.