Stracciatella Soup with Spinach and Beans
- 23 mintotal time
- $1.71£1.44a serving
- 404385calories
- 2728 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Italian-style egg drop soup: soft ribbons of egg and hard cheese in a lemony stock with spinach and beans.
Ingredients
Serves 4.
- 2 garlic cloves, thinly sliced
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 6 large eggs
- ¾ cup vegetarian Italian-style hard cheese (Parmesan-style), finely grated
- 1 lemon
- 7 oz frozen chopped spinach
- 2 tbsp olive oil
- 2 vegetable bouillon cubes
- salt, to taste
- black pepper, to taste
Contains: milk, egg, celery. Check the label: wheat (gluten), soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Heat the olive oil in a large saucepan on medium heat and cook the garlic for 1 minute until fragrant but not browned.
- Add 6 cups (1.5 L) of just-boiled water, crumble in the bouillon cube and add the beans. Bring to a simmer and cook for 5 minutes.
- Meanwhile, beat the eggs in a jug with three-quarters of the hard cheese, the finely grated zest of the lemon and plenty of black pepper.
- Stir the frozen spinach into the soup and simmer for 3 minutes until steaming hot. With the soup at a gentle simmer, stir it in a circle and slowly pour in the egg mixture in a thin stream. Leave for 1 minute, then stir gently for 1–2 minutes until the egg has set into soft, fully cooked ribbons.
- Add a squeeze of lemon juice, taste for salt and serve sprinkled with the rest of the cheese.
Leftovers: Fridge 2 days; reheat gently until piping hot (the egg ribbons will break up a little).
Ingredients
Serves 4.
- 2 garlic cloves, thinly sliced
- 2 × 400 g tins cannellini beans, drained and rinsed
- 6 eggs
- 70 g vegetarian Italian-style hard cheese, finely grated
- 1 lemon
- 200 g frozen spinach
- 2 tbsp olive oil
- 2 vegetable stock cubes
- salt, to taste
- black pepper, to taste
Contains: milk, egg, celery. Check the label: gluten, soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Heat the olive oil in a large saucepan on medium heat and cook the garlic for 1 minute until fragrant but not browned.
- Add 1.5 L of just-boiled water, crumble in the stock cube and add the beans. Bring to a simmer and cook for 5 minutes.
- Meanwhile, beat the eggs in a jug with three-quarters of the hard cheese, the finely grated zest of the lemon and plenty of black pepper.
- Stir the frozen spinach into the soup and simmer for 3 minutes until steaming hot. With the soup at a gentle simmer, stir it in a circle and slowly pour in the egg mixture in a thin stream. Leave for 1 minute, then stir gently for 1–2 minutes until the egg has set into soft, fully cooked ribbons.
- Add a squeeze of lemon juice, taste for salt and serve sprinkled with the rest of the cheese.
Leftovers: Fridge 2 days; reheat gently until piping hot (the egg ribbons will break up a little).
Nutrition per serving
| Calories | 404 |
|---|---|
| Protein | 27 g |
| Carbohydrate | 32 g |
| Fat | 19 g |
| Fiber | 8 g |
| Sodium | 1958 mg |
| Calories | 385 |
|---|---|
| Protein | 28 g |
| Carbohydrate | 23 g |
| Fat | 22 g |
| Fibre | 10 g |
| Sodium | 1117 mg |
Worked out from the ingredients, 291 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.71 a serving in the US (range $1.31–$2.27) and £1.44 in the UK (range £1.10–£1.90). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
In our weekly plans
Build a week around this recipe
Tell us who's eating and your budget. This recipe goes into your week with dinners picked to fit your budget, one list by aisle and its estimated total, and you see the week before you pay.
Build my week
