A Quick Italian Bread Soup

Yesterday as I was leaving for work, the sky suddenly got dark and the thunder rumbled. Perfect soup weather, so I picked a recipe from the magazine. It's a 15-minutes-or-less type recipe. I made it even quicker by leaving out the spinach and garlic, and made some substitutions, as well.

I dumped one 15-ounce can Italian seasoned diced tomatoes in a saucepan with a canful of water and half a bouillion cube. Brought it to a boil, then turned it down to a simmer. Then cracked an egg into the boiling liquid and left it alone for 4 minutes. I toasted a slice of Amy's Bread organic whole wheat, put it in a soup plate, placed the poached egg on top, ladeled the tomatoes and broth on that and shredded Parmesan over the whole thing. I ate it with a knife and fork and never had to get out a spoon because by the time I was finished all the soup had been soaked up by the bread. Another blogger I read regularly, In the Kitchen, mentioned ribollita today. I had never heard of it, but it sounds similar to the soup I made. In the same family, anyway.

There were lots of tomatoes and broth left, so I'll have that tonight with a grilled Cheddar sandwich (I can't resist the tomato soup/grilled cheese combo).