What you need:

8 cups low-sodium chicken or vegetable stock
8 egg whites, whisked
2 bags (8 oz.) of prewashed spinach

What to do:

Bring stock to a boil in a large pot, add spinach and bring back to a boil, pour in egg whites, stir and cook for five to 10 minutes.

Makes 10 1-cup servings.

Nutritional info: 60 calories, 1.5 grams fat, 2 grams fiber, 6 grams protein, 6 grams carbohydrates.