Acquacotta
Rustic Tuscan vegetable and bread soup with poached eggs
Ingredients
Instructions
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Sauté the vegetablesHeat olive oil in a large pot over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add celery and carrots, continue cooking for another 5 minutes until vegetables begin to soften.
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Build the soup baseAdd the minced garlic and cook for 1 minute until fragrant. Pour in the crushed tomatoes and broth. Season with salt, pepper, and thyme. Bring to a simmer and cook for 15 minutes to develop flavors.
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Add the greensStir in the chopped Swiss chard or kale leaves. Simmer for 5-7 minutes until the greens are wilted and tender.
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Poach the eggsCreate small wells in the simmering soup and carefully crack an egg into each well. Cover the pot and simmer gently for 3-4 minutes, until the egg whites are set but the yolks are still runny.
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Prepare the breadWhile the eggs are poaching, place the bread slices in the bottom of individual serving bowls. If the bread is very stale, you can lightly toast it first or drizzle with a little water to soften.
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Serve the soupLadle the soup and one poached egg over the bread in each bowl. Drizzle with extra virgin olive oil and sprinkle with grated Pecorino Romano cheese. Serve immediately while hot.
Nutritional Information
385
Calories
per serving
18
Protein
g
42
Carbohydrates
g
15
Total Fat
g
4
Saturated Fat
g
6
Fiber
g
8
Sugar
g
780
Sodium
mg
25
Vitamin C
% DV
15
Iron
% DV
Acquacotta is Also Known As
Acqua cotta, Tuscan Bread Soup, Italian Peasant Soup or Maremma Soup
