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