Italian Egg-drop Soup

This is the best soup to make with any leftovers you may have.

What You’ll Need:

• leftover roasted squash

• broccoli

• chickpeas

• 1 egg per person

• salt pepper, qb

• olive oil qb

• rosemary 1 sprig

• 1/2 reg onion, diced

Preparazioni

• on low heat, sauté the onion in a medium pot with olive oil and rosemary) leaves and stem until the onion becomes translucent

• add broccoli and move around in the pan with the onion

• add 6 cups water and let boil for 10-15 minutes

• add salt & pepper to taste

• add other veggies and stir

• remove from heat and quickly crack an egg into the hot soup. Stir the egg around in the hot liquid until cooked.

• buon appetito