Vegetable Stracciatella

• 5 cups chicken stock or canned low-sodium broth
• 3 garlic cloves, thinly sliced
• 1 small carrot, finely shredded
• 1 celery rib, cut into matchsticks
• 1/2 pound baby spinach, shredded
• 3 tablespoons minced parsley
• 2 tablespoons grated Parmesan cheese, plus more for serving
• 2 large eggs, beaten
• Salt and freshly ground pepper

1. In a saucepan, combine the stock and garlic and bring to a boil.
2. Add the carrot and celery, cover and cook over moderately high heat until the celery is crisp-tender, about 4 minutes.
3. Add the spinach, parsley and 2 tablespoons of Parmesan and simmer for 2 minutes.
4. Beat the eggs in a bowl and pour them into the soup.
5. Cook over moderately low heat for 30 seconds, gently stirring with a fork until threads appear.
6. Season with salt and pepper.
7. Ladle the soup into bowls; serve with Parmesan cheese.

chicken stock, garlic, carrot, celery, baby spinach, parsley, parmesan cheese, eggs, salt

Taken from www.foodandwine.com/recipes/vegetable-stracciatella (may not work)