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Lunch recipe · from the recipe book

Lemony Stracciatella with Greens and Cannellini

A light, savory broth full of soft Parmesan-flecked egg ribbons, silky spinach, tender kale and creamy beans, brightened with lemon.

Lemony Stracciatella with Greens and Cannellini

Ingredients

  • 1 tbsp15 gOlive oil
  • 1 medium110 gYellow onionfinely diced
  • 3 cloves9 gGarlicminced
  • ¼ tsp0.5 gCrushed red pepper
  • 4 cups900 gVegetable broth
  • 1⅔ cups400 gWater
  • 1⅓ cups250 gGreat northern or cannellini beans, canned, drained and rinsed
  • 4¾ cups chopped100 gKalestems removed, chopped
  • 5 cups loosely packed150 gBaby spinach
  • 8 large400 gEggs
  • ⅓ cup grated40 gGrated Parmesandivided
  • ¼ tsp0.5 gGround nutmeg
  • ½ tsp1 gBlack pepper
  • 1½ tbsp20 gLemon juice
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Before cooking, dice the onion, mince the garlic, chop the kale and parsley, and set out the beans and spinach.
  2. In a bowl, whisk the eggs with half of the Parmesan, the nutmeg and the black pepper until smooth; set this egg mixture aside. Save the remaining half of the Parmesan for serving.
  3. Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the garlic and red pepper flakes and cook 1 minute.
  4. Pour in the vegetable broth and water, add the cannellini beans and bring to a boil. Add the kale, lower to a simmer and cook until tender, about 8 minutes.
  5. Stir in the spinach and simmer until just wilted, about 1 minute.
  6. Keep the soup at a steady simmer. Slowly drizzle in the egg mixture while stirring the broth gently with a fork in one direction, making soft ribbons. Simmer 1 to 2 minutes until the egg is fully set and reaches 160°F (71°C).
  7. Turn off the heat and stir in the lemon juice.
  8. Ladle into bowls and top with the remaining half of the Parmesan and the parsley.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk, Egg. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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