1. heat 1 tablespoon olive oil in 4 qt saucepan, over medium high heat. add the garlic and saute until golden brown. about 2 minutes. 2. add the escarole, reduce the heat to medium and cook until the escarole wilts to half its original volume. about 5 minutes. 3. raise the heat to high, add 2 cups water and boil to fully cook the escarole. and the water has evaporated. 4. add chicken broth, bring to a simmer and simmer for 5 minutes. season with salt and pepper. turn off the heat. then add the egg whites, stirring until they start to conagulate. then stop stirring so the egg whites form long strands. 5. Ladle the soup into 4 soup bowls and top with Parmesan cheese and a little olive oil. ---------------------------------------------------------------------------
Nutrition
Ingredients
