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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.

Source: EatingWell Magazine, September/October 2014


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

about 2/3 cup broth, 1 egg & 1/2 slice bread
315 calories; protein 12g; carbohydrates 27.4g; dietary fiber 3.1g; sugars 2.1g; fat 16.3g; saturated fat 3.5g; cholesterol 188.1mg; vitamin a iu 3096.5IU; vitamin c 14.3mg; folate 63.9mcg; calcium 119.3mg; iron 2.3mg; magnesium 37.9mg; potassium 363.4mg; sodium 522.7mg; thiamin 0.6mg.

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