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Bread and Tomato Soup with Spinach and Parmesan

4 Servings
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The Tuscan bread soup called acquacotta, which translates from the Italian as “cooked water,” makes thrifty use of day-old bread and other leftovers, transforming them into a rustic, satisfying dish. It’s a cousin of the better-known pappa al pomodoro, another type of Tuscan bread and tomato soup. But whereas pappa al pomodoro simmers bread in a tomatoey broth, for acquacotta, the bread is placed in bowls, then the soup is ladled on top. Oftentimes, individual bowlfuls of acquacotta are finished with a poached egg. In our version, we skip the egg but add fresh spinach (or arugula) for color and fresh, minerally flavor.


  • 4

    ounces country-style bread, torn into ½-inch pieces (about 4 cups)

  • 3

    tablespoons extra-virgin olive oil, divided, plus more to serve


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Cheryl F.
January 19, 2023
Quick and tasty
I like more vegetables in my soup, so I used a large onion and two large carrots. After these had browned, I added two cans of great northern beans (drained but not rinsed) and cooked the lot for a few minutes before adding the crushed tomatoes. I used a mixed Italian herb blend, doubling the amount to account for my other additions. The result was a quick, tasty, and oh-so-satisfying meal.