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Tuscan Greens Soup
The idea of this soup came as a mash up of two classic Italian soups… Ribolitta – the famous Tuscan soup of kale and white beans. And Stracciatella – a simple Roman soup of eggs, parmesan and broth.
I love how the eggs cook down into little creamy bursts in among the dark mossy green soup. So good!
I’ve used frozen spinach in the photo which is brilliant because it’s so quick. No chopping required.
But if you do have the time, fresh kale really takes the soup to a new level.
And because this soup is so simple, it really needs an excellent quality stock. If you’re using commercial stock, softening an onion before you cook the soup will help add depth of flavour.
Total Time 15 minutes
Servings 2
Ingredients
- 2 cups chicken or veg stock
- 500 g (1lb) frozen spinach or kale
- 4-6 eggs
- 100 g (3.5oz) grated Parmesan
- 100 g (3.5oz) roast walnuts or almonds
Instructions
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Bring stock and greens to the boil in a medium saucepan with the lid on.
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Meanwhile stir eggs in a small bowl with 2 tablespoons of the grated parmesan and a pinch of salt.
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When the broth is simmering, pour in the eggs. Turn off the heat and jam on the lid.
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Stand for 1 minute or until egg has just cooked. Taste and season with salt as needed, remembering you’re going to be adding more Parmesan.
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Divide soup between two bowls. Top with Parmesan, extra nuts and a nice drizzle of extra virgin olive oil (channelling your inner Italian).