Escarole Soup

Ingredients

• 1 head escarole (about 1 pound)
• 1 quart chicken stock
• ¼ pound spaghettini
• 2 tablespoons olive oil
• Coarse salt and freshly ground pepper to taste
• 1 egg, beaten
• Freshly grated Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    288 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 12 grams protein; 53 milligrams cholesterol; 365 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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

15 minutes