DIRECTIONS
Combine broth, water, pasta, chickpeas, scallion whites and nutmeg in a Dutch oven; cover and bring to a boil over high heat.
Uncover and boil for half as long as directed by the pasta package, 3 to 5 minutes.
Stir in arugula and cook until wilted, about 1 minute.
Reduce heat to low.
While stirring the soup constantly, slowly add eggs; cook for 2 minutes. (The cooked egg will look like feathery strands.)
Season with pepper and stir in the scallion greens and lemon juice.
Ladle into 6 bowls and top with Parmesan.
NUTRITION
Per serving :
196 calories
6 g fat
2 g sat
24 g carbohydrates
0 g total sugars
14 g protein
3 g fiber
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