Traditional Italian Soup - meatless version. Rustic, comforting, soup

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock enhances flavor without additives.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: diced tomatoes

Fresh tomatoes provide a vibrant taste.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Heat 3 tablespoons of extra virgin olive oil in a large pot over medium heat.

Add 1/2 cup chopped celery and 1/2 cup chopped carrot; sauté for about 10 minutes until softened.

Add 1 cup sliced and diced onion and continue to sauté until softened.

Bring 2.5 liters of chicken broth to a boil in a separate pot.

Chop 2 cups of curly leaf endive (or spinach) and set aside.

Beat 2 eggs with 2 tablespoons of water and mix in 1/4 cup of grated parmigiano reggiano cheese.

Once the sofrito is ready, add the boiling chicken broth to the pot.

Add the chopped endive to the pot and stir.

Slowly add the egg wash with the parmigiano to the soup while stirring.

Bring the soup back to a boil and add 2 cups of pasta.

Cook the pasta according to package instructions, adding salt to taste if necessary.

Once the pasta is cooked, turn off the heat and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens