Spinach Stracciatella Soup
A comforting Italian soup featuring tender spinach and delicate strands of egg in a savory broth, served with crusty baguette. This classic stracciatella is enriched with Parmigiano-Reggiano for extra flavor.
Ingredients
- •1 piece crusty baguette
- •2 tablespoons extra-virgin olive oil
- •2 cups water
- •3 cups reduced-sodium chicken broth
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •1 package frozen chopped spinach
- •1 oz Parmigiano-Reggiano
- •2 large eggs
- •beaten
Cooking Instructions
- 1.
Put oven rack in lower third of oven and preheat oven to 400°F.
10 min
- 2.
Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
10 min
- 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.
8 min
- 4.
Add beaten eggs in a slow, steady stream, stirring constantly.
2 min
- 5.
Serve with freshly ground pepper and a slice of toasted baguette in the soup.
2 min
