Buon Salute

Buon salute means good health in Italian and that is one of my biggest prayers for 2015! We have had the sickest year ever around our house. It started with a bang when all 4 of us got the flu last New Years. Since then, we've had two (minor) pediatric surgeries, colonoscopy, endoscopy, stomach bug, random high fevers, and more coughs and colds than I can count. We've added immune boosting supplements, we already eat crazy healthy, we've even had our air vents and carpets cleaned and sanitized! We actually had a pretty good streak going until last week. Little man went down with fever and a cold, then Little Miss with flu-like symptoms, and now mamma's out for the count. But as yall know, mamma's don't get sick days. So I chase my ibuprofen with a shot of Airborne, put on another episode of Doc McStuffins, and muster up enough energy to make some soup. The goal for this one was as much good stuff in a bowl as possible. It ended up being very hearty and tasty. Hopefully if you end up trying it, it's not for the same reasons we did. Buon salute!

Zuppa di Buon Salute

2 Tbls EVOO

1/2 onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

4 big cloves of garlic thin sliced

1 can of cannellini beans, drained and rinsed

1 bay leaf

64oz chicken broth (homemade if you have done. I didn't so I used Swanson's Natural Goodness.)

3 handfuls frozen spinach (I always have a huge bag of frozen, chopped spinach on hand. You never know when you might need it!)

2-3 handful elbow pasta

2 eggs

2 Tbls shredded Pecorino Romano or parmigiano

Salt and pepper


In a large stock pot, heat EVOO over medium heat and sauté onion, carrots, and celery. After about 4-5 minutes, add garlic and sauté another minute. Add beans and bay leaf and give it a stir. Add broth, increase heat to medium-high and bring to a boil. Once its boiling, add spinach and return to boil. Season with salt and pepper. Add pasta and cook al dente. While pasta is cooking, whisk eggs and shredded cheese together in a small bowl or cup. When pasta is done, reduce heat to a simmer and while stirring soup, slowly drizzle the egg/cheese mixture into the soup. The egg will cook in thin ribbons, like egg drop soup. Serve with a little extra cheese sprinkled on top and some yummy crusty bread.