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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
garlic clove	2		sliced	-	-	-	-
red pepper flake	1	pinch	crushed	-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
escarole	9	ounces	chopped	48.4776	7.832999999999999	2.9342	0.4593
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
salt				-	-	-	-
black pepper				-	-	-	-
egg white	4			68.64	0.9636	14.388	0.2244
parmesan cheese	1	ounce	grated	104.8931	11.3398	11.3398	1.4175

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.