Directions:
- In a medium stock pot, saute ham in oil and butter until lightly browned, about 5 minutes, add onion, celery, carrots and garlic over medium heat, until vegetables are softened, not brown.
- Add chicken broth and seasonings; simmer 15-20 minutes.
- Stir in cannellini beans, spinach and parsley.
- Cook briefly just until spinach wilts, about 2-4 minutes.
- Remove from heat.
- In a small bowl, combine eggs and Parmesan with a whisk, I like to temper the egg/cheese mixture by adding 2 Tablesppons of the hot liquid from the soup, to the egg/cheese and stir quickly after each addition, then add egg mixture into the soup and stir until smooth.
- Salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.87 Kcal (799 kJ) | ||
| Calories from fat | 128.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.32g | 22% | |
|---|---|---|---|
| Cholesterol | 92.04mg | 31% | |
| Sodium | 686.6mg | 29% | |
| Potassium | 211.2mg | 4% | |
| Total Carbs | 3.6g | 1% | |
| Sugars | 0.75g | 3% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 11.87g | 24% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 117.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 194.99 Kcal (816 kJ) | ||
| Calories from fat | 131.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.63g | 22% | |
|---|---|---|---|
| Cholesterol | 94.03mg | 31% | |
| Sodium | 701.44mg | 29% | |
| Potassium | 215.76mg | 4% | |
| Total Carbs | 3.68g | 1% | |
| Sugars | 0.76g | 3% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 12.13g | 24% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 5% | |
| Calcium | 120mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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