Spinach Stracciatella Soup

Name: Spinach Stracciatella Soup
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 12 inches length of crusty baguette, halved lengthwise, then cut crosswise into thirds; 2 larges eggs, beaten; 283 grams package frozen chopped spinach (not thawed); 24 fl. oz.s cups reduced-sodium chicken broth; 6 servings Extra-virgin olive oil for brushing bread; 118 milliliters oz finely grated Parmigiano-Reggiano (about plus additional for serving; 0 teaspoons black pepper plus additional for serving; 1 teaspoons salt; 473 milliliters water

You can never have too many soup recipes, so give Spinach Stracciatella Soup a try. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 224 calories, 9g of protein, and 19g of fat. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 20 minutes. Head to the store and pick up length of crusty baguette, pepper plus additional, olive oil, and a few other things to make it today.

Instructions

Put oven rack in lower third of oven and preheat oven to 400°F.

Equipment you will use

Oven

Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.

Ingredients you will need

Baguette

Cooking Oil

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Frozen Spinach