* Exported from MasterCook *
Slow Cooker Nonna's Soup for the Soul
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons extra-virgin olive oil
1 small onion -- finely chopped
3 medium carrots -- finely chopped
1 escarole head -- kale, savoy cabbage, or Swiss chard, cored and cut into 1/2-inch pieces
8 cups stock
4 large eggs
1/2 cup finely grated Parmigiano-Reggiano cheese -- to 2/3 cup
salt
freshly ground black pepper
-------- ------------ --------------------------------
2 Tablespoons extra-virgin olive oil
1 small onion -- finely chopped
3 medium carrots -- finely chopped
1 escarole head -- kale, savoy cabbage, or Swiss chard, cored and cut into 1/2-inch pieces
8 cups stock
4 large eggs
1/2 cup finely grated Parmigiano-Reggiano cheese -- to 2/3 cup
salt
freshly ground black pepper
In a large skillet, heat the olive oil over medium-high heat, and saute
the onion, carrots, and escarole, turning in the oil to coat, until the
onion begins to soften, about 3 minutes. Transfer the contents of the pan
to the insert of a 5 or 7 quart slow cooker. Add the broth. Cover and cook
on high for 3 hours, or on low for 5 to 6 hours. The escarole will be
tender.
the onion, carrots, and escarole, turning in the oil to coat, until the
onion begins to soften, about 3 minutes. Transfer the contents of the pan
to the insert of a 5 or 7 quart slow cooker. Add the broth. Cover and cook
on high for 3 hours, or on low for 5 to 6 hours. The escarole will be
tender.
Remove the top from the slow cooker. In a medium mixing bowl, whisk
together the eggs and 1/2 cup of the cheese. Drizzle the egg mixture into
the simmering soup, stirring as your pouring it in. Season with salt and
pepper, if necessary and serving the soup immediately, garnished with
additional Parmigiano, if desired.
together the eggs and 1/2 cup of the cheese. Drizzle the egg mixture into
the simmering soup, stirring as your pouring it in. Season with salt and
pepper, if necessary and serving the soup immediately, garnished with
additional Parmigiano, if desired.
Slow Cooker Savvy: Feel free to add cut-up [2Favorite] or cooked pasta to
the soup, if desired.
the soup, if desired.
AuthorNote: This is comfort food for me. Whenever I didn't feel well as a
child, my 'nonna' would make me this soup. For many years, I just called
it Nonna's soup. It's basically chicken soup with escarole, kale, or
chard, a few more veggies, and - the best part - eggs and nutty
Parmigiano-Reggiano beaten together and added at the end. 'Stracciatella',
the Italian name for the soup, means "torn apart', which is what the eggs
and cheese look when they hit the hot liquid in the cooker.
child, my 'nonna' would make me this soup. For many years, I just called
it Nonna's soup. It's basically chicken soup with escarole, kale, or
chard, a few more veggies, and - the best part - eggs and nutty
Parmigiano-Reggiano beaten together and added at the end. 'Stracciatella',
the Italian name for the soup, means "torn apart', which is what the eggs
and cheese look when they hit the hot liquid in the cooker.
Cuisine:
"Italian"
Source:
"Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
"Feb 2013"
- - - - - - - - - - - - - - - - - - -
"Italian"
Source:
"Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
"Feb 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 118 Calories; 8g Fat (56.0%
calories from fat); 7g Protein; 7g Carbohydrate; 2g Dietary Fiber; 110mg
Cholesterol; 150mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 1 Fat.
calories from fat); 7g Protein; 7g Carbohydrate; 2g Dietary Fiber; 110mg
Cholesterol; 150mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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