|Always the helper...|
The only carbs in this come from the kale, which is about as good as it gets...kale is sooo wonderful for you!
Kale & Parmesan Egg Drop Soup
1 bunch kale
1 tablespoon olive oil
6 cups chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
4 large eggs
1/2 cup finely grated Parmesan cheese
1 tablespoon pesto (optional)
Wash and dry the kale, then trim the leaves from the stem. You can save the stems to use in another recipe - chop it up as you would celery. Chop the kale into bite sized pieces; set aside.
Heat the olive oil in a large saucepan over medium-high heat. Add the kale, and season with salt and pepper. Cook, stirring occasionally, until wilted (about 3 minutes).
Increase the heat to high and add the broth and the measured amounts of salt, pepper and garlic powder, bring to a simmer. Reduce heat to medium-low and simmer until kale has softened, but isn't mushy, about 10 minutes. Meanwhile, place the eggs and cheese in a medium bowl, season with salt and pepper, and whisk until combined; set aside.
Increase the heat to medium and slowly pour the egg mixture into the saucepan, stirring to combine. Return to a simmer, stirring occasionally to break up any large pieces of egg. Add pesto, stir. Remove from heat, taste, and season with salt and pepper if desired. Serve immediately.
The facts: Calories: 136, fat: 9.6g, net carbs: 4g, protein: 10.1g