Healthy Italian Wedding Soup
Ready In: 40 mins
Serves: 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 pinch crushed red pepper flakes
- 1⁄2 cup chopped onion
- 9 ounces escarole, roughly chopped
- 4 cups chicken broth, fat free and low sodium
- salt
- black pepper
- 4 large egg whites
- 1 ounce parmesan cheese, grated
Directions
- heat 1 tablespoon olive oil in 4 qt saucepan, over medium high heat. add the garlic and saute until golden brown. about 2 minutes.
- add the escarole, reduce the heat to medium and cook until the escarole wilts to half its original volume. about 5 minutes.
- raise the heat to high, add 2 cups water and boil to fully cook the escarole. and the water has evaporated.
- add chicken broth, bring to a simmer and simmer for 5 minutes. season with salt and pepper. turn off the heat. then add the egg whites, stirring until they start to conagulate. then stop stirring so the egg whites form long strands.
- Ladle the soup into 4 soup bowls and top with Parmesan cheese and a little olive oil.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off