Vegetable Stracciatella
9 ingredients
7 steps
Ingredients
- 5 cups chicken stock or canned low-sodium broth
- 3 garlic cloves, thinly sliced
- 1 small carrot, finely shredded
- 1 celery rib, cut into matchsticks
- 1/2 pound baby spinach, shredded
- 3 tablespoons minced parsley
- 2 tablespoons grated Parmesan cheese, plus more for serving
- 2 large eggs, beaten
- Salt and freshly ground pepper
Directions
-
1In a saucepan, combine the stock and garlic and bring to a boil.
-
2Add the carrot and celery, cover and cook over moderately high heat until the celery is crisp-tender, about 4 minutes.
-
3Add the spinach, parsley and 2 tablespoons of Parmesan and simmer for 2 minutes.
-
4Beat the eggs in a bowl and pour them into the soup.
-
5Cook over moderately low heat for 30 seconds, gently stirring with a fork until threads appear.
-
6Season with salt and pepper.
-
7Ladle the soup into bowls; serve with Parmesan cheese.
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