Spinach Stracciatella Soup

Ingredients for Spinach Stracciatella Soup

• 1 (12-inch) length of crusty baguette, halved lengthwise, then cut crosswise into thirds

• Extra-virgin olive oil for brushing bread

• 475ml water

• 725ml reduced-sodium chicken broth (725ml )

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper plus additional for serving

• 1 (275g) package frozen chopped spinach (not thawed)

• 30g finely grated Parmigiano-Reggiano (about 120ml ) plus additional for serving

• 2 large eggs, beaten

How to make Spinach Stracciatella Soup

Put oven rack in lower third of oven and preheat oven to 204°C.

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

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.

Add beaten eggs in a slow, steady stream, stirring constantly.

Serve with freshly ground pepper and a slice of toasted baguette in the soup.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.