We’re big soup fans. There are few things so comforting as a bowl of steamy soup after a long, cold day. In an effort to eat more vegetarian meals, this is a soup that we’ve had several times lately. The first time I made it I wasn’t too thrilled, but this time I made some adjustments and it turned out amazingly good. The recipe’s inspired by Gina at Skinnytaste but has a few twists. It’s quite simple- only a few ingredients and takes only a few minutes to make- but is still delicious and healthy.
Here’s the cast of characters: a pound or so of spinach (I used fresh but frozen would work too), eggs, beans, artichoke hearts, parsley, parmesan, eggs, and orzo. Not pictured: chicken broth. Yes, broth is required for soup making…
Boil 5 cups of chicken or vegetable stock. The wok is optional- I only used mine because my stockpot happened to be at my apartment and I made this at my fiancé’s place. Turns out, the wok is the only other pot at his house that’s big enough to make soup in!
While the stock is heating, grate yourself about 3/4 cup of parmesan and chop the parsley. Mix parmesan and parsley with eggs and remaining cup of stock in a separate bowl.
Chop artichoke hearts into bite-sized pieces.
Once broth is boiling, add artichoke hearts and beans and let simmer for 3-4 minutes.
Pour in egg mixture and stir or whisk so that the egg forms long strands as it cooks.
Add salt and pepper to taste. Pour in orzo; cook according to package directions. Note: if you’re not planning to eat all of the soup in one sitting, you may want to boil the pasta separately and portion it into individual bowls before adding the soup. Pasta tends to soak up all of the liquid in leftover soup and you’ll end up with spinach-artichoke orzo if you leave it in the fridge for any length of time.
Once pasta is almost al dente but still has a little bite, mix in the spinach and let simmer for a few more minutes until it wilts.
Finish it off with a squeeze of lemon juice. The lemon adds a nice bright note.
Top with parmesan cheese and serve with a nice crusty bread.
Spinach-Artichoke Stracciatella Soup
- 6 cups stock (chicken or vegetable)
- 2 eggs
- 1 cup grated Parmesan
- 1/3 cup fresh parsley, chopped
- 1 lb spinach (fresh or frozen)
- 8 oz. artichoke hearts (about 1/2 of a can)
- 1 1/2 cups (about 15 oz.) white beans (cannelini or Great Northern), drained and rinsed
- 4 oz. dry orzo
- salt and pepper to taste
- Bring 5 cups stock to a boil.
- Mix 3/4 cup grated parmesan and chopped parsley with eggs and remaining stock in a bowl.
- Chop artichoke hearts into bite-sized pieces; drain and rinse beans.
- When stock is boiling, add artichoke hearts and beans; simmer for 3-4 minutes.
- Pour in egg mixture, stirring or whisking so that the egg forms long strands as it cooks.
- Add salt and pepper to taste. Pour in dry orzo, cook according to package directions.
- When orzo is almost al dente but still has a little bite, mix in spinach and simmer for a few more minutes until it wilts.
- Finish soup with a squeeze of lemon juice; top with remaining parmesan and serve with crusty bread.