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Italian Spring Soup Recipe

Italian Spring Soup Recipe

This traditional Mediterranean recipe makes use of several of the nourishing tender greens of early spring, like spinach and asparagus, to make a flavorful soup found on many a Tuscan table this time of year.

Italian Spring Soup is perfect for a light but satisfying supper or as the first course of a special spring meal. If eating more soups is one of the secrets to staying thin as the Europeans do, then this recipe could be a real keeper! And the final touch may surprise you, since it involves a simple technique that most of us associate with an Asian soup favorite.

INGREDIENTS

2 quarts vegetable broth
2 tablespoons olive oil
2 leeks, white parts only, washed well and sliced thinly into rings
1 pound asparagus tips
1/2 head escarole, thinly sliced
1/4 pound baby spinach, stems removed
2 tablespoons Italian (flat leaf) parsley, coarsely chopped
4 eggs
4 tablespoons matzo meal
salt and freshly-ground black pepper, to taste

1. In a large, heavy soup pot, saute the leeks in the olive oil until softened, then add escarole and spinach. Cook, stirring, until coated with oil and wilted.

2. Add broth, bring to a simmer, and cook until greens are tender, just a few minutes. Add asparagus and half of the parsley and continue to simmer, no more than about 5 minutes.

3. Meanwhile, in a small bowl, whisk together the eggs, matzo meal, and remaining parsley.

4. When ready to serve, bring soup to a rolling boil and pour the egg mixture into the soup in a thin, steady stream, stirring the soup continuously. Serve immediately.

Serves 8.

Read more: Food, All recipes, Soups & Salads

By the Care2 Staff.

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

14 comments

+ add your own
9:05PM PST on Feb 18, 2013

Thank you :)

7:28AM PST on Jan 5, 2013

Thank you for sharing.

9:00AM PST on Nov 14, 2012

thanks for the recipe

7:50AM PDT on Apr 6, 2012

yum

10:54AM PDT on Mar 23, 2012

Ottima ricetta,grazie.

9:33AM PDT on Mar 15, 2012

ty

2:29AM PDT on Oct 25, 2011

Thank you

10:20PM PDT on Jul 31, 2011

Great recipe. Thanks.

6:18PM PDT on Jun 11, 2011

ty

11:53AM PDT on May 27, 2011

Thanks.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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