Advertisement

Bread & Tomato Soup

September/October 2014

Your rating: None Average: 4.1 (7 votes)

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.


Bread & Tomato Soup

Makes: 4 servings

Serving Size: about 2/3 cup broth, 1 egg & 1/2 slice bread

Active Time:

Total Time:

Ingredients

  • 2 cloves garlic, chopped, plus 1 clove, halved
  • 1/4 teaspoon crushed red pepper, or to taste
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 1/2 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
  • 1/4 teaspoon salt
  • 1/2 cup cooked spinach or chard, coarsely chopped
  • 2 large slices (1-inch-thick) country-style bread, toasted
  • 4 large eggs

Preparation

  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

Per serving: 316 calories; 16 g fat (4 g sat, 10 g mono); 188 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 12 g protein; 3 g fiber; 516 mg sodium; 359 mg potassium.

Nutrition Bonus: Vitamin A (56% daily value), Vitamin C (19% dv), Folate (16% dv), Iron (15% dv)

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 1 medium-fat meat, 2 fat


More From EatingWell

Recipe Categories

Ethnic/Regional
Mediterranean
Italian
Total Time
45 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Healthy weight
Servings
4
Main Ingredient
Eggs
Preparation/ Technique
Poach
Saute
Meal/Course
Dinner

Ease of Preparation
Easy
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner