Spinach Stracciatella Soup

• 1 (12-inch) length of crusty baguette, halved lengthwise, then cut crosswise into thirds
• Extra-virgin olive oil for brushing bread
• 2 cups water
• 3 cups reduced-sodium chicken broth (24 fl oz)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper plus additional for serving
• 1 (10-oz) package frozen chopped spinach (not thawed)
• 1 oz finely grated Parmigiano-Reggiano (about 1/2 cup) plus additional for serving
• 2 large eggs, beaten

1. Put oven rack in lower third of oven and preheat oven to 400u0b0F.
2. Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
3. Meanwhile, heat water with broth, salt, and pepper in a 2- to 2 1/2-quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.
4. Add beaten eggs in a slow, steady stream, stirring constantly.
5. Serve with freshly ground pepper and a slice of toasted baguette in the soup.

crusty baguette, extravirgin olive oil for brushing bread, water, chicken broth, salt, black pepper, eggs

Taken from www.epicurious.com/recipes/food/views/spinach-stracciatella-soup-236395 (may not work)