Bread & Tomato Soup
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
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Recipe Summary
Ingredients
Directions
Nutrition Facts
Serving Size: about 2/3 cup broth, 1 egg & 1/2 slice bread
Per Serving:
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.
Exchanges:
1 1/2 starch, 1 vegetable, 1 medium-fat meat, 2 fat