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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 analysis per serving (4 servings)
35 grams carbs; 47 milligrams cholesterol; 289 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 5 grams fiber; 931 milligrams sodium; 12 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the escarole and dry it in a salad drier. Chop the leaves coarsely.
- Step 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.
- Step 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.
- Step 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.
Private Notes