Garden Vegetable Soup - Italian Style

1. In a thick-bottomed saucepan, combine the vegetables, beef broth, garlic, laurel leaf, oregano and tomato juice.
2. Bring to a boil and let simmer for 20 to 30 minutes.
3. In another thick-bottomed saucepan, cook orzo . Drain, cool under cold water 
4. In a small pan, cook the prociutto in olive oil until crispy. Reserve.
5. In a bowl, break the eggs and add to soup while beating vigorously.
6. Incorporer les épinards et l’orzo. Rectifier l’assaisonnement. Add the spinach and orzo. Ajust seasonning.
7. Serve with parmesan and prosciutto on top.

Nutrition Facts (per serving):

Calories: 90

Protein:  6 g

Fat:    2 g

Carbohydrate:  13 g

Fibre:   3 g

Sodium: 565 mg