Active Time

　　10 min

　　Total Time

　　20 min

　　We've added spinach to this classic Italian soup to create a dish that's both filling and delicious.

　　

Ingredients

Makes 6 servings

　　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

　　

Step 1

Put oven rack in lower third of oven and preheat oven to 400°F.

　　

Step 2

Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.

　　

Step 3

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.

　　

Step 4

Add beaten eggs in a slow, steady stream, stirring constantly.

　　

Step 5

Serve with freshly ground pepper and a slice of toasted baguette in the soup.