Dina says, “This is a mix of Roman ‘rag soup,’ which is broth, veggies, and eggs, and Portuguese greens-and-stale-bread soup, which is greens, very stale bread, and veggies.” Enjoy! Veggie or chicken stock Bunch of greens (kale, chard, stir-fry mix, cabbage, whatever), chopped Onion, diced Garlic, diced Any other veggies you’d like, diced (I recommend carrots & other roots you may have lurking in your fridge) Jalapeno*, diced (optional) 2 eggs, beaten Spices: salt, pepper, herbs Stale French bread, cubed (optional) Generous spoonful of white beans, chickpeas, or other beans, cooked (optional)
In a saucepan, bring stock to a simmer. Add greens & all veggies. Add your optional dry bread/legumes. Simmer so the flavors meld and are tasty. Let the onions soften. Pour eggs into the broth at a slow rate, stirring so they break up like the eggs in egg drop soup . Serve with crusty bread and a salad.
Submitted by member Dina Gamboni