This is a great winter time soup, paired with a nice crusty bread. (30 minutes or fewer)
6 cups low-sodium vegetable broth
1 Tbs. fresh thyme
1/2 tsp. red pepper flakes
1 pinch ground nutmeg
1 medium bunch escarole or spinach, stems removed & cut into bite sized pieces (about 5 cups)
2 large eggs, lightly beaten
2 Tbs. grated Parmesan cheese
Bring broth, thyme, red pepper flakes and nutmeg to a simmer in a soup pot over high heat. Add escarole and cook until tender but still bright green.
Slowly add eggs to soup in steady stream while gently stirring broth with fork to form egg strands in soup. Do not boil. Season with salt and pepper, if desired.
Vegetarian Times January/February 2012 pg. 28
A similar but different version of this recipe can be found on their website: