• Fast
• Healthy

Ingredients

1. 5 cups chicken stock or canned low-sodium broth
2. 3 garlic cloves, thinly sliced
3. 1 small carrot, finely shredded
4. 1 celery rib, cut into matchsticks
5. 1/2 pound baby spinach, shredded
6. 3 tablespoons minced parsley
7. 2 tablespoons grated Parmesan cheese, plus more for serving
8. 2 large eggs, beaten
9. Salt and freshly ground pepper

Directions

1. In a saucepan, combine the stock and garlic and bring to a boil. Add the carrot and celery, cover and cook over moderately high heat until the celery is crisp-tender, about 4 minutes. Add the spinach, parsley and 2 tablespoons of Parmesan and simmer for 2 minutes. 
2. Beat the eggs in a bowl and pour them into the soup. Cook over moderately low heat for 30 seconds, gently stirring with a fork until threads appear. Season with salt and pepper. Ladle the soup into bowls; serve with Parmesan cheese.