…this is my version of the Garlic Soup For One recipe from the NYT.

2 c. water
2 cloves garlic, pressed or minced
1 pinch thyme
salt to taste
1/4 c. multi color Parmesan tortellini
1 tbsp carrot, diced
1/2 stalk broccoli, chopped
1 tbsp corn, frozen
1 medium egg
black pepper to taste

Place water, garlic, salt if using, thyme, and pasta into a sauce pan. Bring to a simmer.

When the pasta is nearly al dente, add the carrot, broccoli, and corn. Simmer until the vegetables are tender and the pasta is done.

Break the egg into a small bowl and whisk with the black pepper. Add a bit of the broth from the soup to the bowl to temper the egg, then pour the whisked egg and pepper mixture back into the soup and stir.

Adjust seasonings if necessary and serve in a big ol’ bowl.

Servings Per Recipe: 1 – Calories: 219.3 – Total Fat: 6.8 g – Cholesterol: 207.0 mg – Sodium: 358.2 mg w/o added salt – Total Carbs: 29.8 g – Dietary Fiber: 3.3 g – Protein: 12.6 g – Vitamin A: 45.5 % – Vitamin C: 42.1 % – Iron: 12.4 %