Marjoram is used more than any other aromatic herb in the area of Northwestern Italy where I was born: Liguria. In this simple and quick soup called «Minestrina di maggiorana fresca», marjoram does steal the show.
|2 cups||chicken broth||500 mL|
|2 cups||water||500 mL|
|3/4 cup||arborio rice||130 g|
|1/4 cup||marjoram, fresh, minced||28 g|
|4 tbsp||Parmesan cheese, grated||12 g|
|2||eggs size large|
|ground pepper to taste [optional]|
- Pour the broth and water into a saucepan, then bring it to a boil. Stir in the rice and cook until al dente, about 15 min.
- Meanwhile, mince the marjoram, then add it to a small bowl. Grate the Parmesan, then add it to the bowl. Beat the egg(s) with the marjoram and Parmesan. Season with salt and pepper.
- Pour the egg mixture into the broth, then remove the saucepan from the heat, wait 30 seconds, then stir gently once or twice using a fork to scramble the egg(s). Serve.
Nutrition Facts Table
per 1 Serving (290g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||1||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¼||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Saturated Fat
- Source of :
- Copper, Fibre, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D, Vitamin E, Zinc
- Good source of :
- Calcium, Folacin, Manganese, Selenium, Vitamin B12
- Excellent source of :
- Iron, Vitamin K
- Diet-related health claims :
- Bone-healthy, Heart-healthy
|Meat and Alternatives||½|