Soup

Noodle and Egg Tomato Soup is for Soup.

Noodle and Egg Tomato Soup takes several minutes to prepare.

Noodle and Egg Tomato Soup takes 20 minutes to cook.

Noodle and Egg Tomato Soup makes 6 servings.

The ingredients for Noodle and Egg Tomato Soup are:

2 10.75 oz cans Fat Free Condensed Tomato Soup
1 15.5 oz can Garbanzo beans/chick peas
1 14.5 oz can stewed tomatoes
1 tbsp white vinegar
1.5 cup cooked pasta (any will do, if you use a long noodle such as spaghetti or fettuccine you should cut the noodles into small , 2-3 inch pieces to make them easier to manage)
4 eggs
1 tbsp Parmesan
pepper to taste

Here is how you make Noodle and Egg Tomato Soup:

Cook your pasta according to the directions on the label, OR use leftovers!Whisk condensed tomato soup with 2 cans of water in a pan. Add vinegar, pasta, garbanzo beans (drained) and stewed tomatoes (do not drain). Stir and bring to a simmer.Option 1: Poached Style: crack an egg into a small bowl or large ladle, and add it to soup to poach. Repeat with the remaining eggs. (You may want to look up a recipe for poached eggs if you've never done this): cook for 3-4 minutes and then remove from heat and serve immediately. Option 2: Egg Drop Style: scramble eggs together with a whisk in a bowl. Remove soup from heat, and use a fork held high above the pot to drip a thin, steady stream of egg into the soup.For both methods, top with Parmesan and pepper to taste.Serves 4-8 (with 1.5-2.5 cups of soup each). Poached method will only be able to serve 4 people an egg, each serving should have one egg. This recipe has a lot of liquid so if you have a crowd, go the egg drop method because you can distribute the eggs across a larger number of servings. Variations: - for a creamier soup, use non-fat or 1% milk instead of water, but make sure the milk doesn't burn!- this recipe is pretty high sodium: to lower the sodium, look for low-or-no salt options for the canned goods (tomato soup, stewed tomatoes, and garbanzo beans)- fresh chopped tomatoes, green onions, and sliced avocados make great toppings for this soup!Number of Servings: 6Recipe submitted by SparkPeople user JOYSUZANNE.

The nutritional information for Noodle and Egg Tomato Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 203.4

• Total Fat: 3.8 g
• Cholesterol: 141.3 mg
• Sodium: 863.2 mg
• Total Carbs: 31.0 g
• Dietary Fiber: 2.6 g
• Protein: 8.4 g

The dietary needs meet for Noodle and Egg Tomato Soup is Low Fat