Tuscan Comfort: Acquacotta Reimagined
Experience the rustic charm of Tuscany with our modern take on Acquacotta, a traditional vegetable soup that warms the soul.
Equipment
- Large Pot
- Sauté pan
- Ladle
- Serving Bowls
- Bread Toaster
Ingredients
Soup Base
- 4 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 1 large onion thinly sliced
- 2 stalks celery chopped
- 2 large tomatoes diced
- 4 cups Swiss chard or mixed greens chopped
Additional Ingredients
- 4 slices stale sourdough bread lightly toasted
- 4 large eggs
- ½ cup grated Parmesan or Pecorino cheese
- 2 cloves garlic minced
- 1 bay leaf
- 1 sprig thyme
- to taste salt and pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, celery, and garlic, sautéing until softened and fragrant, about 5 minutes.
- Add the diced tomatoes, Swiss chard (or mixed greens), bay leaf, and thyme. Cook until the greens are wilted, about 5 minutes.
- Pour in the vegetable broth and bring to a simmer. Season with salt and pepper to taste. Allow the soup to simmer for 15-20 minutes, allowing the flavors to meld.
- Carefully crack the eggs into the soup, one at a time, ensuring they don’t break. Poach the eggs in the simmering soup for about 4-5 minutes, until the whites are set but the yolks remain runny.
- Place a slice of toasted sourdough bread in each serving bowl. Ladle the soup over the bread, ensuring each bowl gets an egg. Sprinkle generously with grated Parmesan or Pecorino cheese.
- Drizzle a bit more olive oil on top before serving.
Notes
The bread's texture can be adjusted based on personal preference. If a crunchier texture is desired, toast the bread slices for longer before adding them to the soup. For a richer broth, consider adding a splash of white wine during the sautéing phase.
Nutrition
Calories: 290kcalCarbohydrates: 25gProtein: 12gFat: 15gSaturated Fat: 3gCholesterol: 190mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 4000IUVitamin C: 40mgCalcium: 150mgIron: 3.2mg
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