2 cups water
1 plump garlic clove, minced, put through a press or pureed (more to taste)
Pinch of thyme
Salt to taste
1 teaspoon extra virgin olive oil
3 tablespoons soup pasta or a small handful of fusilli
1/4 to 1/2 cup green vegetable, such as fresh or frozen peas, broccoli florets (broken into small pieces), diced or sliced zucchini or chopped greens (spinach, kale, chard)
1 egg
Freshly ground pepper
2 to 3 teaspoons chopped flat-leaf parsley (optional)
1 tablespoon freshly grated Parmesan
1. Bring the water to a simmer over medium-high heat in a small saucepan. Add the garlic, thyme and salt to taste (about 1/2 teaspoon). Cover and simmer for 15 minutes until the broth is fragrant.
2. Add the green vegetables (except if using spinach, which should be simmered for no more than a minute) and the pasta, and simmer uncovered for another five to eight minutes until the vegetables are tender and the pasta cooked al dente. Taste and adjust salt.
3. Beat the egg in a bowl, and add a little freshly ground pepper to it. Remove a small ladleful of the soup, and whisk it into the egg to temper it. Turn the heat off under the soup, and stir in the egg mixture. The egg should cloud the soup but shouldn’t scramble. Stir in the parsley if using. Ladle into a bowl, top with a little Parmesan, and serve.
Variation: This is also great when ladled over a slice of toast that’s been rubbed with garlic.
Yield: One serving.
Advance preparation: This is a last-minute dish.
