Country Style Straciatella & Garlicky Green Soup

Serves: 4


2 cups Cut 'N Clean Greens Country Greens

1 cup Cut 'N Clean Greens Escarole

4 tablespoons extra virgin olive oil

1 small onion, minced

2 cloves garlic, smashed

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


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 Cut 'N Clean Greens Country Greens and Escarole 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.

Popular vegetable substitutions include: Country Greens or Euro Greens

Recipe courtesy of Faith Alahverdian, Executive Chef and Director for the ShopRite Culinary Workshops.

Country Greens greens enliven this classic Italian egg-drop soup