Stracciatella (Italian Egg Drop Soup)
Servings: 6
Ingredients
- 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
Instructions
- 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.
- 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.
- Slowly drizzle beaten eggs into hot soup, while constantly stirring the soup with a fork.
- Stir in spinach leaves and cook until wilted.
- Discard Parmesan rind and serve soup with grated cheese, if desired.