Spinach Stracciatella Soup
['1 (12-inch) length of crusty baguette, halved lengthwise, then cut crosswise into thirds', 'Extra-virgin olive oil for brushing bread', '2 cups water', '3 cups reduced-sodium chicken broth (24 fl oz)', '1/2 teaspoon salt', '1/4 teaspoon black pepper plus additional for serving', '1 (10-oz) package frozen chopped spinach (not thawed)', '1 oz finely grated Parmigiano-Reggiano (about 1/2 cup) plus additional for serving', '2 large eggs', 'beaten']
Put oven rack in lower third of oven and preheat oven to 400°F.
Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
Meanwhile, heat water with broth, salt, and pepper in a 2- to 2 1/2-quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.
Add beaten eggs in a slow, steady stream, stirring constantly.
Serve with freshly ground pepper and a slice of toasted baguette in the soup.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.