Italian Egg-Drop Soup

8 servings, about 1 1/2 cups each |  Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 4 cups reduced-sodium chicken broth
• 4 cups water
• 1 1/2 cups medium barley
• 1 7-ounce can chickpeas, rinsed
• 1 can Navy beans, rinsed
• 1 bunch scallions, sliced, whites and greens divided
• Pinch of freshly grated nutmeg
• 4 cups chopped kale, any tough stems removed
• 4 large eggs, lightly beaten
• Salt to taste
• Freshly ground pepper to taste
• 2 tablespoons lemon juice
• 6 tablespoons freshly grated Parmesan cheese

Directions

1. Combine broth, water, barley, 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, 45 to 50 minutes.
2. Stir in kale and cook until wilted, about 2 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 salt & pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.