Acquacotta (Tuscan Vegetable and Bread Soup)

Italian Name: Acquacotta Maremmana

A humble and flavorful Tuscan soup from the Maremma region, made with vegetables, olive oil, stale bread, and often topped with a poached egg.

---

📸 [Insert rustic image: thick Acquacotta in an earthenware bowl, topped with egg and fresh herbs]

🕒 Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins

🍽️ Servings: 4 | 🧑‍🍳 Difficulty: Easy

🌿 Vegetarian / Traditional Tuscan / Peasant Food

“📋 Ingredients for Traditional Acquacotta”

👨‍🍳 How to Make Authentic Acquacotta Soup”

---

📋 Ingredients:

• 2 tbsp extra virgin olive oil

• 1 onion, finely chopped

• 1 leek or celery stalk, chopped

• 2 garlic cloves, minced

• 2 cups chopped Swiss chard or spinach

• 2 ripe tomatoes, chopped (or 1 cup canned)

• 4 cups vegetable broth

• 4 slices stale country bread (preferably unsalted Tuscan)

• 4 eggs (optional but traditional)

• Salt and black pepper to taste

• Fresh basil or parsley for garnish

---

👨‍🍳 Instructions:

1. Sauté aromatics:
   
   Heat olive oil in a large pot. Add onion, garlic, and leek or celery. Sauté for 5–6 minutes until soft.

2. Cook vegetables:
   
   Add tomatoes and cook for 5 more minutes. Then stir in Swiss chard or spinach and cook until wilted.

3. Add broth and simmer:
   
   Pour in broth, season with salt and pepper, and simmer for 20–25 minutes.

4. Poach eggs (optional):
   
   Crack eggs into the simmering soup, one at a time. Let them poach gently for 4–5 minutes until whites are set but yolks remain soft.

5. Serve over bread:
   
   Place a slice of stale bread in each bowl. Ladle soup (and egg if included) over the top. Garnish with herbs and a drizzle of olive oil.

Views: 0