Because It's Not Winter Yet

Your plate has been pretty full lately. All of these pumpkin tarts, acorn squash risottos, and fried apples must be elbowing each other for more room.

Autumn is terrific, it really is. After the fresh corn and tomatoes of late summer disappear, I love scooping mouthfuls of pie and whipped heavy cream from a bowl. I love the richness of toasted pecans and roasted hard squashes. And nothing beats fresh cranberry sauce.

Love the puckery taste of cranberries. Love it.

However, I find that I tend to overindulge in these offerings during the month of October. After several weeks of filling my shopping cart with cello-shaped squashes and bright apples, I need a breather.

Perhaps you feel the same way. How about something on the lighter side for lunch today? Let's make soup.

I found this version of stracciatella in last year's December issue of Food and Wine Magazine. Have some; you'll find that you have enough room for a few bites of sweet dessert later on.

Spinach and Egg-Drop Pasta Soup
Adapted from this Tom Valenti recipe in Food and Wine Magazine

1/2 pound tubetti, ditali or other small pasta
2 quarts chicken stock
4 garlic cloves, thinly sliced
5 ounces baby spinach
Salt and freshly ground pepper to taste
4 large eggs, beaten
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Extra-virgin olive oil and lemon wedges, for drizzling

Cook the pasta in a pot of boiling salted water until al dente. Drain well.

In a saucepan, bring the stock to a simmer with the garlic; simmer for 3 minutes. Add the pasta and spinach and cook over moderate heat until the spinach wilts. Season with salt and pepper. Gently stir in the eggs, breaking them into long strands. Gently simmer the soup until the eggs are just firm, about 1 minute. Stir in the 1/2 cup of cheese. Ladle the soup into bowls, drizzle with olive oil and serve, passing lemon wedges and more cheese on the side.