Soup season is officially here! Whenever the weather starts to get cold outside, I default to soup. I have it almost every day until it starts to warm up again. There is something so comforting about a hot brothy soup, full of veggies and goodness, warming up the body when it's cold outside. Kinda like a big warm fuzzy sweater for the soul.
This spinach egg drop soup is an easy soup to whip up if you don't have a lot of time. It is very similar to the Italian stracciatella, but minus the cheese. CK is not a fan of soups, but he says yes to a bowl of this everytime! Now that says a lot.
Spinach Egg Drop Soup
- 300g of baby spinach
- 3 cloves of garlic
- 4 cups of vegetable broth
- 2 cups of water
- 3 eggs
- 1 can (19 fl. oz, 540 mL) of white kidney beans
- extra virgin olive oil
- salt + pepper
1. In a pan, saute the garlic until slightly translucent. Add the spinach and some salt, and continue to saute until the spinach has wilted.
2. In a large pot, combine the broth and water and bring to a boil. In a separate bowl, beat the eggs and set aside. When the broth comes to a boil, turn the heat down slightly and add the spinach.
3. While the soup is still hot and slightly boiling, pour the egg very slowly into the middle of the pot. With a fork immersed in the soup, beat the egg as you are pouring it into the soup. This will break up the egg while it is cooking and create a cloud like look. Add the beans. Add salt and pepper to taste. Serve hot.