Parmesan and Spinach Soup
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Georgeanne Brennan
total prep 218 calories/serving
This soup, light, yet with a full-bodied flavor, comes together quickly. A chunk of Parmesan cheese rind is cooked with the soup, an Italian technique to get the most from the cheese. Serving the soup over garlicky Parmesan-topped toast adds body and texture, and the spinach, added at the end, gives a bright color.
- Broil the bread slices until golden, about 5 minutes. Remove and rub the garlic across the surface of the toasts. The irregular, crisp surface of the toasts acts like a grater. Drizzle with the olive oil, then set aside.
- In a saucepan over medium high heat, combine the broth and wine and bring to a boil. Boil until reduced by 1 or 2 tablespoons, about 2 minutes. Add the chunk of cheese and reduce the heat to low. Cover and simmer until the cheese has melted a bit and the broth is flavored by it, about 25 minutes. Add the spinach and cook until just wilted but still bright green, about 2 minutes. Remove the chunk of cheese with rind and discard.
- In the bottom of 4 soup bowls, place 1 piece of toast. Sprinkle each with 1 tablespoon of the grated cheese, then ladle the soup over the toast and serve immediately.