White Bean Stracciatella Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: soups
Cuisine: Italian
Serves: 2 servings
Ingredients
  • 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)
Instructions
  1. In a stockpot, sauté the garlic slices in olive oil just until fragrant.
  2. Add broth, basil, beans, kale and gelatin (if using) and bring to a boil.
  3. Gently pour beaten eggs into the hot soup. They will form ribbons as they cook.
  4. Stir in salt and cayenne to taste.
  5. Serve hot!
Notes
Can use spinach in place of the kale if desired.
Also delicious topped with a small amount of parmesan or manchego!
Nutrition Information
Calories: 304 Fat: 13g Carbohydrates: 37g Sodium: 1392mg Fiber: 12g Protein: 18g
Recipe by at https://www.cookingupclean.com/white-bean-stracciatella-soup/