Floating mats of algae, strands of green seaweed, and lots of shells and stuff on the bottom. It's the ocean in a bowl!
8 cups chicken broth, (homemade or canned)
1 large carrot
1 stalk celery, very thinly sliced
3/4 cup baby shell pasta, (the smallest)
1 tbsp grated Parmesan
250 g fresh spinach, trimmed and cut into strips
salt, to taste
black pepper, to taste
Pour chicken broth into a large saucepan or Dutch oven.
Scrub the carrot and slice crosswise into very thin rounds. Add carrot and celery slices to the chicken broth. Bring to a boil over medium-high heat, and let simmer about 5 minutes, or until vegetables are tender.
Meanwhile, cook the shell pasta in boiling water until tender but not mushy. Drain and add to the simmering soup.
In a small bowl, beat together the egg and Parmesan cheese. Pour the egg mixture into the simmering soup, while stirring constantly - it will form long stringy strands and cook almost instantly. Add the spinach and cook for just a minute or two, until wilted. Season to taste with salt and pepper, if necessary.
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