Bread & Tomato Soup

Bread & Tomato Soup

3 Reviews
From: EatingWell Magazine, September/October 2014

This healthy tomato soup recipe is a blend of two Tuscan classics, pappa al pomodoro (a hearty bread-thickened tomato soup) and acquacotta (which translates as “cooked water,” and is a soup made with tomatoes, greens and a poached egg, served over bread). This easy vegetable soup is the perfect light supper for those first cool evenings of fall.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 cloves garlic, chopped, plus 1 clove, halved
  • ¼ teaspoon crushed red pepper, or to taste
  • 3 tablespoons extra-virgin olive oil, divided
  • 1½ cups canned plum tomatoes, drained and chopped
  • 3 cups water
  • 12-by-3-inch piece Parmesan cheese rind plus 2 tablespoons freshly grated Parmesan, divided
  • ¼ teaspoon salt
  • ½ cup cooked spinach or chard, coarsely chopped
  • 2 large slices (1-inch-thick) country-style bread, toasted
  • 4 large eggs

Preparation

  • Active

  • Ready In

  1. Put chopped garlic and crushed red pepper in a 3- to 4-quart pot. Drizzle with 1 tablespoon oil and stir to coat. Cook over medium heat until the garlic barely begins to brown, about 2 minutes. Add tomatoes, water, cheese rind and salt; bring to a simmer and cook for 15 minutes. Discard the rind. Stir in spinach (or chard).
  2. Meanwhile, cut each slice of toasted bread in half and rub with the cut sides of the remaining garlic clove. Divide bread among 4 shallow soup bowls.
  3. Crack each egg into its own small bowl, taking care not to break the yolks. Slip the eggs into the simmering broth and cook for 3 to 5 minutes for medium-set yolks, spooning a little broth over the top from time to time if the eggs are not completely submerged. Using a slotted spoon, transfer an egg to each piece of toast. Spoon broth over the eggs, sprinkle with grated cheese and drizzle with the remaining 2 tablespoons oil. Serve at once.

Nutrition information

  • Serving size: about ⅔ cup broth, 1 egg & ½ slice bread
  • Per serving: 315 calories; 16 g fat(3 g sat); 3 g fiber; 27 g carbohydrates; 12 g protein; 64 mcg folate; 188 mg cholesterol; 2 g sugars; 0 g added sugars; 3,096 IU vitamin A; 14 mg vitamin C; 119 mg calcium; 2 mg iron; 523 mg sodium; 363 mg potassium
  • Nutrition Bonus: Vitamin A (62% daily value), Vitamin C (23% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 1 medium-fat meat, 2 fat

Reviews 3

January 20, 2016
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By: TIMHEROLD
Where do you find a 12x3 inch piece of Parm Rind??? I really want to try this but a 12x3 piece of parmesan rind sounds impossible to find. Pros: Sounds great Cons: requires a massive amount of rind
January 04, 2016
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By: EatingWell User
Great with some adjustments I didn't have Parmesan rind since I only had high quality grated on hand, so I added roughly a tbsp of grated Parmesan instead. I then used a whole 28oz can of whole Roma tomatoes roughly chopped and used the tomato juice in place of most of the water. I only added about a half cup of water to it. I also forgot to add the spinach, but it turned out very good! It ended up serving two, and we were both not quite full afterwards, but still I will be making this again, maybe with some Gruyere cheese melted on top of the bread next time? Pros: Cheap, fast, easy
September 11, 2014
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By: Anonymous
Perfect recipe for end of summer produce from garden I used more (fresh) tomatoes, jalapeno instead of crushed red pepper and a cup less water. Nourishing, satisfying, economical -- what's not to like? Pros: Fresh, clean, healthy, and delicious

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