Asparagus and Green Bean Soup

INGREDIENTS:

3 medium eggs
2 teaspoons butter

4 cups chicken broth
2 cups water
4 ounces small macaroni or
angel hair, broken into 2-inch
pieces
1/2 cup chopped scallions
1 garlic clove, chopped
10 ounces frozen asparagus,
thawed
8 to 10 ounces frozen green
beans or snap peas (do not
thaw)
1 tablespoon lemon zest
additional 1 tablespoon lemon
zest for garnishing

DIRECTIONS:

In medium bowl, lightly beat
eggs with fork or wire whisk.

Melt butter in medium skillet over
medium heat.

Add egg mixture.

Cook over medium heat for 3 to
4 minutes or until set. Do not stir.

Slide cooked eggs onto large
plate.

Cut in half.

Place one half atop the other.

Slice into rough strips,
crosswise. Cover with another
plate to keep warm.

Pour chicken broth into large pot.

Add water. Bring to boil.

Add pasta. Cook, uncovered,
over medium heat, 3 minutes.

Meanwhile, cut asparagus into
1-inch pieces.

Add scallions to pot. CLICK
HERE for instructions.

Add garlic. CLICK HERE for
instructions.

Add asparagus.

Add green beans.

Stir with spoon.

Add lemon zest. CLICK HERE
for instructions.

Stir. Bring to boil again. Reduce
heat to medium-low. Cook,
uncovered, 4 to 6 more minutes
or until vegetables are
tender-crisp.

Pour soup into serving plates.
Top with several egg strips and
little lemon zest. Serve
immediately.

Hands down, easy and quick, this healthy and
light soup is accented with an omelet.

Asparagus and Green Bean Soup

Adapted from

Cooking Light Soup