Vegetable Stracciatella

1. 1

   In a saucepan, combine the stock and garlic and bring to a boil.

2. 2

   Add the carrot and celery, cover and cook over moderately high heat until the celery is crisp-tender, about 4 minutes.

3. 3

   Add the spinach, parsley and 2 tablespoons of Parmesan and simmer for 2 minutes.

4. 4

   Beat the eggs in a bowl and pour them into the soup.

5. 5

   Cook over moderately low heat for 30 seconds, gently stirring with a fork until threads appear.

6. 6

   Season with salt and pepper.

7. 7

   Ladle the soup into bowls; serve with Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.