1/2 cup of chopped parsley
2 onions
2 carrots, sliced
1 stalk of celery, finely chopped
2 liters of beef broth
2 tablespoons of olive oil
1/3 cup of smoked bacon (50g)
1 pound of spinach, cut into strips
2 eggs
1/2 cup of grated Parmesan cheese
1 tablespoon of chopped parsley
1/2 cup of chopped parsley
2 onions
2 carrots, sliced
1 stalk of celery, finely chopped
2 liters of beef broth
2 tablespoons of olive oil
1/3 cup of smoked bacon (50g)
1 pound of spinach, cut into strips
2 eggs
1/2 cup of grated Parmesan cheese
1 tablespoon of chopped parsley
Cut one onion into slices and chop the other
In a pot, combine the carrot, sliced onions, and celery
Add the broth and cook over medium heat until the vegetables are tender
In another pot, fry the chopped onion with olive oil and smoked bacon
Add the spinach and cook for 10 minutes
Just before serving the soup, beat the egg with Parmesan cheese and add to the pot
Combine the spinach, broth with vegetables, parsley, and mix well
Serve immediately
Serves 6
273 calories per serving
