Spinach Stracciatella SoupRomulo Yanes
We've added spinach to this classic Italian soup to create a dish that's both filling and delicious.
Recipe information
Total Time
20 min
Yield
Makes 6 servings
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
Preparation
Step 1
Put oven rack in lower third of oven and preheat oven to 400°F.
Step 2
Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
Step 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.
Step 4
Add beaten eggs in a slow, steady stream, stirring constantly.
Step 5
Serve with freshly ground pepper and a slice of toasted baguette in the soup.
