Spinach Stracciatella Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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We've added spinach to this classic Italian soup to create a dish that's both filling and delicious. Ingredients:
1 (12-inch) length of crusty baguette, halved lengthwise, then cut crosswise into thirds |
extra-virgin olive oil for brushing bread |
2 cups water |
3 cups reduced-sodium chicken broth (24 fl oz) |
1/2 teaspoon salt |
1/4 teaspoon black pepper plus additional for serving |
1 (10-oz) package frozen chopped spinach (not thawed) |
1 oz finely grated parmigiano-reggiano (about 1/2 cup) plus additional for serving |
2 large eggs, beaten |
Directions:
1. Put oven rack in lower third of oven and preheat oven to 400°F.
2. Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
3. Meanwhile, heat water with broth, salt, and pepper in a 2- to 2 1/2-quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.
4. Add beaten eggs in a slow, steady stream, stirring constantly.
5. Serve with freshly ground pepper and a slice of toasted baguette in the soup.
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