Italian Egg Drop Soup

Ingredients:

• 6 cups reduced-sodium chicken broth
• 2 cups water
• 1 1/3 cups whole-wheat medium pasta shells or other small pasta (4 ounces)
• 1 7-ounce can chickpeas, rinsed
• 1 bunch scallions, sliced, whites and greens divided
• Pinch of freshly grated nutmeg
• 3 cups chopped arugula, any tough stems removed
• 4 large eggs, lightly beaten
• Freshly ground pepper to taste
• 2 tablespoons lemon juice
• 6 tablespoons freshly grated Parmesan cheese
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Directions:

1. 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.
2. 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.

*Courtesy of:  http://www.eatingwell.com/recipes/italian_egg_drop_soup.html