Spinach Stracciatella Soup

9 ingredients
5 steps

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. 1
    Put oven rack in lower third of oven and preheat oven to 400°F.
  2. 2
    Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
  3. 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. 4
    Add beaten eggs in a slow, steady stream, stirring constantly.
  5. 5
    Serve with freshly ground pepper and a slice of toasted baguette in the soup.

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