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Bread and Tomato Soup with Spinach and Parmesan
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
Servings
40 minutes
Ingredients
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4
ounces country-style bread, torn into ½-inch pieces (about 4 cups)
-
3
tablespoons extra-virgin olive oil, divided, plus more to serve
Directions
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01Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, toss together the bread and 1 tablespoon oil, then distribute in an even layer. Bake until the bread is light golden brown, 5 to 7 minutes, stirring once halfway through.
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