Stracciatella (Italian Egg Drop Soup)
Serves: 6
  • 2 Tablespoons unrefined, cold pressed extra virgin olive oil
  • 4 cloves of garlic, thinly sliced
  • pinch of crushed red pepper flakes
  • 1 large (about 4 x 2-inch) piece of Parmesan rind
  • 1 ½ cups cooked white beans, such as Cannellini or Great Northern, or 1 15-ounce can, drained and rinsed (Click here for how to cook beans from scratch)
  • 6 cups chicken stock, preferably homemade
  • ½ teaspoon sea salt
  • 2 large eggs, beaten
  • 6 ounces baby spinach leaves, about 4 cups
  • grated Parmesan or Pecorino-Romano cheese for garnish, if desired
  1. In a large pot warm the oil over medium heat. Add the garlic and crushed red pepper flakes and sauté until fragrant, but not browned, about 30 seconds.
  2. Add the Parmesan rind, white beans, stock and sea salt. Bring to a boil over high heat and lower to a simmer. Cook partially covered for 10 minutes.
  3. Slowly drizzle beaten eggs into hot soup, while constantly stirring the soup with a fork.
  4. Stir in spinach leaves and cook until wilted.
  5. Discard Parmesan rind and serve soup with grated cheese, if desired.
Recipe by Pamela Salzman at