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.
4 servings
Preparation
- Wash the escarole and dry it in a salad drier. Chop the leaves coarsely.
- 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.
- 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.
- 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
Dining and Cooking