White Bean Stracciatella Soup
Author: Kari - CookingUpClean
Recipe type: soups
Cuisine: Italian
Serves: 2 servings
- 3 cloves garlic, peeled and sliced thin
- 1 tablespoon olive oil
- 4 cups low sodium vegetable or chicken broth
- 1 can cannellini beans, drained and rinsed
- 2 tablespoons fresh chopped basil
- ½-3/4 cups fresh chopped kale, leaves only
- 1 tablespoon gelatin (optional - omit for vegetarian)
- 2 eggs, beaten
- ½ teaspoon pink himalayan salt, or to taste
- pinch of cayenne pepper (optional)
- In a stockpot, sauté the garlic slices in olive oil just until fragrant.
- Add broth, basil, beans, kale and gelatin (if using) and bring to a boil.
- Gently pour beaten eggs into the hot soup. They will form ribbons as they cook.
- Stir in salt and cayenne to taste.
- Serve hot!
Can use spinach in place of the kale if desired.
Also delicious topped with a small amount of parmesan or manchego!
Calories: 304 Fat: 13g Carbohydrates: 37g Sodium: 1392mg Fiber: 12g Protein: 18g
Recipe by at https://www.cookingupclean.com/white-bean-stracciatella-soup/
3.5.3239