Minestra di Carote e Uova is a comforting dish that warms your soul while keeping it light and healthy – a perfect choice for tonight's dinner!

1

Peel and chop the carrots into small rounds.

2

Finely chop the onion.

3

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it's translucent.

4

Add the chopped carrots to the pot and stir for another 5 minutes.

5

Pour in 4 cups of vegetable broth and bring the mixture to a gentle boil. Let it simmer for about 15 minutes until the carrots are tender.

6

While the soup is simmering, crack the eggs into a bowl and whisk them gently.

7

Once the carrots are tender, slowly drizzle the beaten eggs into the pot while stirring the soup gently to create strands of egg.

8

Season with salt and black pepper to taste. Cook for an additional 2 minutes.

9

Serve hot, garnished with fresh parsley.

4

• Incorporate different vegetables like spinach or peas for added color and nutrition.
• Add a pinch of nutmeg to enhance the flavor profile.
• Serve the soup with a sprinkle of Parmesan cheese on top for a rich flavor.

• Use homemade vegetable broth if possible for a richer taste.
• Adjust the texture by blending part of the soup for a creamier consistency.
• Ensure to add the eggs slowly to avoid clumping.

• fat: 6 grams
• fiber: 3 grams
• protein: 8 grams
• calories: 150
• carbohydrates: 20 grams

This soup is low in calories but high in vitamins from the carrots, making it an excellent option for a light, healthy meal.

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