Bread & Tomato Soup
From EatingWell: 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.
- 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
- 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).
- 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.
- 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.
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
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- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- September/October 2014