Stracciatella Soup with White Beans
A hot bowl of stracciatella is the perfect antidote to a chill in the bones. Stracciatella means “little rags” in Italian and pertains to the straggly ribbons formed when eggs are drizzled in and cooked. Often, pastina is used in this soup, but beans are a heartier and less processed substitute. Parmesan rind adds an amazing savory quality, but freshly grated cheese will also do the trick.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Find more soup recipes here.
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- Pinch red pepper flakes
- 1 large piece Parmesan rind (about 4 x 2 inches), plus additional sliced or grated Parmesan or Pecorino Romano for garnish, optional
- 6 cups low-sodium chicken broth
- 1 1/2 cups cooked white beans, such as cannellini or great northern (or 1 15-oz BPA-free can, drained and rinsed) (TRY: Eden Organic Cannellini White Kidney Beans No Salt Added)
- 1/2 tsp sea salt
- 2 large eggs, beaten
- 4 cups baby spinach
- In a large pot on medium, heat oil. Add garlic and pepper flakes and sauté until fragrant, about 30 seconds.
- Add rind, broth, beans and salt. Bring to a boil then reduce to a simmer. Cook, partially covered, for 10 minutes.
- lowly drizzle eggs into hot soup, constantly stirring with a fork. Stir in spinach; cook until wilted. Discard rind and divide soup among bowls; top with cheese (if using).
- Serving Size 1/6 of soup
- Calories 183
- Carbohydrate Content 16 g
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 3.5 g
- Protein Content 12.5 g
- Saturated Fat Content 2 g
- Sodium Content 310 mg
- Sugar Content 0.5 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g