Ingredients
- 3 garlic cloves shopping list
- 1 large onion shopping list
- 2 tbls extra virgin olive oil shopping list
- 1/4 c finely chopped parsley shopping list
- 1 can chopped tomatoes w/ Italian spices shopping list
- 8 c chicken or vegetable broth shopping list
- salt to taste shopping list
- 2 lb cardoons (peeled to clean off spines and boil 45 minutes with water or broth) and or celery or artichoke hearts shopping list
- 1 dried hot red chile pepper shopping list
- 1 1/2 cup ham, sausage or 1-2 can white beans shopping list
- 1 egg for every 2 people served shopping list
How to make it
- In heavy soup kettle over medium-low heat, saute garlic and onion very gently in the oil until they are soft, but not brown.
- Add celery (if using) and parsley and continue cooking another 5 minutes until celery starts to soften.
- Stir in chopped tomatoes, mixing well.
- Then add the stock. Cover pan and bring to a boil.
- Taste and add salt if desired.
- Cover and leave soup simmer for 15 minutes.
- Coarsely chopped trimmed cardoons or artichoke hearts and add.
- Cover again and simmer 45 minutes.
- Add the hot red pepper and meat or beans and let simmer another five minutes.
- Beat eggs in small bowl.
- Slowly pour the beaten eggs into simmering soup and stir with a fork.
- The eggs will cook and scramble into stracciatelle (rags).
- Remove and serve immediately.
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