Bread and Tomato Soup with Spinach and Parmesan | MS: Cook What You Have | Umami

Ingredients

• 4 ounces country-style bread, torn into ½-inch pieces (about 4 cups)
• 3 tablespoons extra-virgin olive oil, divided, plus more to serve
• 1 small yellow onion, halved and thinly sliced
• 1 medium carrot, peeled and chopped
• 1 teaspoon dried thyme OR dried rosemary
• Kosher salt and ground black pepper
• 28-ounce can whole peeled tomatoes, crushed by hand
• 1 quart low-sodium vegetable broth OR chicken broth
• 5-ounce container baby spinach OR baby arugula
• 2 ounces Parmesan OR pecorino Romano cheese, finely grated (1 cup)
• Optional garnish: Chopped fresh basil