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Vegetarian Stracciatella Soup

AuthorMaria
fresh spinach
Yields6 Servings
 6 cups vegetable broth
 1 ¼ cups cooked brown rice
 4 cups spinach, stems removed and leaves chopped
 1 cup finely grated Parmesan cheese, divided
 ¼ tsp freshly ground pepper
 3 eggs, beaten
1

Bring broth and rice to a boil in a large pot over high heat. Stir in spinach, 3/4 cup of the cheese, and pepper, and return to a boil.

2

Reduce heat to a gentle simmer. Using a circular motion, pour eggs into soup in a steady stream, trying to evenly distribute them on surface. Return soup to a simmer, and cook until eggs are set, which should only be 1 to 2 minutes. Serve and top with remaining cheese. Enjoy!

 

Notes: (barely adapted from marthastewart.com)

Ingredients

 6 cups vegetable broth
 1 ¼ cups cooked brown rice
 4 cups spinach, stems removed and leaves chopped
 1 cup finely grated Parmesan cheese, divided
 ¼ tsp freshly ground pepper
 3 eggs, beaten

Directions

1

Bring broth and rice to a boil in a large pot over high heat. Stir in spinach, 3/4 cup of the cheese, and pepper, and return to a boil.

2

Reduce heat to a gentle simmer. Using a circular motion, pour eggs into soup in a steady stream, trying to evenly distribute them on surface. Return soup to a simmer, and cook until eggs are set, which should only be 1 to 2 minutes. Serve and top with remaining cheese. Enjoy!

Vegetarian Stracciatella Soup

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