Country Style Straciatella & Garlicky Green Soup

Soup

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Country Mix greens enliven this classic Italian egg-drop soup

Ingredients

4 tablespoons extra virgin olive oil
1 small onion, minced
2 cloves garlic, smashed
1 cup packed escarole leaves
2 cups Cut `n Clean Greens Country Greens
6 cups chicken stock
1 1/2 cups acini di pepe pasta
3 eggs, beaten with 3/4 cup freshly grated Parmigiano Reggiano
2 tablespoons freshly chopped flat leaf parsley
Salt and freshly ground pepper to taste

Preparation

In a large stock pot, add oil and heat on medium for 2 minutes. Add onion and cook until translucent. Add garlic and sauté another 2 minutes. Add escarole and Cut `n Clean Greens Country Mix and cook until wilted. Add chicken stock, increase heat and bring mixture to a boil. Add pasta and cook until soft, about 8 minutes. While soup is still hot, stir in egg/parmesan mixture and parsley. Stir, taste for seasonings and add salt and pepper as needed.

Serve immediately.

Serves 4.

This recipe comes from Faith Alahverdian, executive chef and director for the ShopRite Culinary Workshops. (ShopRite is an East Coast retail supermarket cooperative.) Alahverdian was schooled at Le Cordon Bleu Paris; L’ecole de Cuisine Ritz-Escoffier, Paris; the Greenbriar Foodwriter’s Symposium in West Virginia; and a two-year apprenticeship with master French chef Philippe Chin. She worked with celebrity chef Jim Coleman at the five-diamond Rittenhouse hotel in Philadelphia and on his PBS cooking show, “Flavors of America.” Before joining ShopRite, Alahverdian owned La Bonne Cuisine, a private chef business. She was also a culinary instructor at Temple University and The Restaurant School at Walnut Hill College.

For more info on the ShopRite Culinary Workshop Program, go to www.shoprite.com