Prep 10 mins
Cook 50 mins
This is by far my favorite soup. It is by far the closest recipe I have found to my Grandmother's. I have tweaked it a little, and adjusted the measurements to make it a bit more diet friendly, but it still holds the authentic flavor of the roman original. Adding tiny noodles like acini de peppe works fine. Day old/stale bread really works best for this, NOT fresh. Toast the bread a bit first if you are using a fresh loaf. Flavors marry beautifully after sitting over night for wonderful leftovers.
- 4 tablespoons olive oil
- 1 cup onion, diced
- 2 teaspoons garlic, minced
- 2 cups whole canned tomatoes (canned fine)
- 2 cups tomatoes, diced (canned fine)
- 4 cups chicken broth
- 1 1⁄2 cups spinach, rinsed, stems trimmed, leaves chopped
- 1⁄2 cup dry red wine
- 2 tablespoons fresh basil, chopped
- 3 teaspoons fresh oregano, chopped
- 4 ounces prosciutto, diced or 4 ounces country ham
- 1 -2 cup romano cheese, grated
- Italian bread
- Heat the oil in a heavy saucepan.
- Add the onion and garlic and cook until soft, stirring occasionally to avoid sticking.
- Add the whole tomatoes(crushing them by hand as you add them to the pot), diced tomatoes, broth, spinach, wine and herbs. Bring to a boil.
- Reduce the heat and simmer 35 minutes.
- Add the prosciutto and simmer 10 minutes longer.
- Meanwhile, cut the bread into 3/4 inch slices and place them at the bottom of the serving bowls. (For an added flavor, toast the bread slightly and rub with a slice of garlic.) Sprinkle the top of each slice with cheese.
- Carefully spoon the soup over the bread, completely covering the slice by at least an inch, and garnish with more of the Romano cheese.
- Leftovers are even better the second day, and freeze well.