Egg Drop Soup with Escarole and White Beans
Prep Time: 5 minutes
Cooking Time: 20 minutes
Yields: 6 servings
Ingredients
- 1 Tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 medium head escarole, shredded
- pinch of ground pepper
- 4 cups chicken, vegetable or bone broth
- 2 cups cooked cannellini beans
- 2 eggs
- ? cup freshly grated parmesan cheese, optional
Instructions
- Heat the oil in a large saucepan over medium heat.
- Add the onion and cook for 5 minutes, stirring constantly.
- Add the garlic and cook for 2 minutes.
- Add the escarole and ground pepper and cook until wilted.
- Add the broth, 2 cups of water, and the beans.
- Bring to a boil over high heat. Reduce heat to low, cover, and simmer 5 minutes.
- In a small bowl, using a fork, stir together eggs, cheese (if using) and 1/4 cup water. Slowly pour into the soup, stirring briskly with the fork.
Notes
From Whole Foods