I enjoyed this soup in Maremma, in a small family owned restaurant. This is their family soup that the local farmers ask for on cool nights but also for a quick lunchtime treat although hearty enough for dinner. You can top off the eggs with some salt, pepper and Parmesan cheese if desired.
|Extra||virgin olive oil|
|Celery stalk||2 , finely chopped|
|Onion||1 , finely chopped|
|Carrot||1 , finely chopped|
|Red pepper flakes||1/2 Teaspoon|
|Baby spinach||10 Ounce|
|Diced plum tomatoes||19 Ounce|
|Vegetable stock/Chicken stock||4 Cup (64 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Italian bread slices||6 (toasted or grilled)|
|Eggs||6 , poached (optional)|
In large Dutch oven, heat oil over medium heat. Add celery, onion, carrot and red pepper flakes and cook, stirring for about 5 minutes or until softened.
Add spinach and cook stirring for about 3 minutes or until spinach is wilted and bright green. Add tomatoes and stock; bring to boil. Reduce heat and simmer for 20 minutes.
Meanwhile, in small bowl whisk together eggs and Parmesan. Add to soup, stirring constantly for about 3 minutes or until slightly thickened.
Place 1 slice of bread in each of 6 bowls. Pour soup over bread. Top with poached egg, if using.
Serving size Complete recipe
Calories 1495Calories from Fat 735
% Daily Value*
Total Fat 82 g126.2%
Saturated Fat 20 g100%
Trans Fat 0 g
Sodium 3354 mg139.75%
Total Carbohydrates 108 g36%
Dietary Fiber 27 g108%
Sugars 17 g
Protein 83 g166%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet