Escarole Soup

Directions

1. 1
   Wash the escarole and dry it in a salad drier.
2. 2
   Chop the leaves coarsely.
3. 3
   Bring the chicken stock to a boil and add the escarole.
4. 4
   Stir and cook for five minutes, or until the leaves are wilted and tender.
5. 5
   Turn down heat and remove the escarole with a slotted spoon.
6. 6
   Set aside.
7. 7
   Bring the stock to boil.
8. 8
   Add the spagghetini and cook until al dente (three to four minutes), stirring with a fork to prevent the strands from sticking together.
9. 9
   Turn down heat, add the escarole, olive oil, salt and pepper.
10. 10
    Pour the beaten egg in a thin stream into the soup so that it forms strands in the liquid.
11. 11
    Serve the soup immediately, passing the cheese separately.