Lemony Stracciatella with Spinach & Parm

What You Get

Garlic

Vegetable broth

Parmesan rind

Spinach

Eggs

Grated parmesan

Lemon

Artisan flatbread x2

What You'll Need

Salt & freshly ground pepper

Olive oil

Step 1

Preheat the oven to 400°F. Chop 4 cloves of garlic. In a large pot over medium-high heat, warm 2 tablespoons of olive oil. Add the garlic and cook until fragrant, 30 seconds. Add the vegetable broth (4 cups), and the parmesan rind to the pot. Bring to a gentle simmer, turn down the heat to low, cover, and cook for 20 minutes. Remove the parmesan rind and cover to keep warm.

Step 2

Remove the pizza crust from the packaging and sprinkle lightly with water. Brush with 1 tablespoon olive oil or melted butter and season with a pinch of salt. Slide the pizza crust directly onto the oven rack and bake until the bread is soft and warm, 5 minutes. Cut or tear into large pieces and wrap in a clean towel to keep warm.

Step 3

Meanwhile, in a glass measuring pitcher, whisk together 2 eggs and ¼ cup Parmesan cheese. Roughly chop 2 cups of the spinach, reserving the rest for another use. Return the pot to medium high heat to bring to a simmer. Add the spinach and cooked Israeli couscous to the broth, and simmer until the spinach is tender, 2 minutes. Remove from the heat and slowly pour the egg mixture into the broth, stirring constantly. Add the juice of 1 lemon and season with salt and pepper to taste.

Step 4

Ladle the soup into bowls, drizzle lightly with olive oil, and serve warm, with the flatbread on the side for dunking.