Acquacotta (Tuscan Bread Soup)
This rustic Italian bread soup, originating from the Maremma region, is a warming and hearty vegetarian dish. It features a rich vegetable broth, fresh vegetables, and poached eggs, served over slices of toasted stale bread. It's a perfect meal for a cozy evening.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 356 kcal
Allergen information: may contain celery, eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 tbspolive oil
- 1 pcsyellow onion, chopped
- 2 pcscelery stalk, chopped
- 1 pcscarrot, chopped
- 2 clovegarlic, minced
- 400 gcanned crushed tomato
- 1.5 lvegetable broth
- 1 pcszucchini, diced
- 150 gswiss chard, roughly chopped
- 4 pcsegg
- 4 slicestale bread, thick, crusty
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
garnish
- 0.25 cupparmesan cheese, grated
- 2 tbspfresh parsley, chopped
Equipment
ladle · large pot · cutting board · knife
The method
Step by step
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
- 2
Add the yellow onion, celery stalk, and carrot to the pot and sauté for 8-10 minutes until softened.
About 10 min
- 3
Stir in the garlic and cook for another 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 4
Pour in the canned crushed tomato and vegetable broth. Bring the mixture to a simmer.
About 5 min
- 5
Add the zucchini and swiss chard to the simmering broth. Cook for 10-15 minutes, or until the vegetables are tender.
About 15 min
- 6
Season the soup with salt and black pepper to taste.
About 1 min
- 7
Carefully crack the egg directly into the simmering soup, one at a time, ensuring they don't break. Poach the eggs for 3-5 minutes, until the whites are set and the yolks are still runny.
About 5 min
Cook’s note: Create a small well in the soup for each egg to help it hold its shape.
- 8
While the eggs are poaching, toast the stale bread slices until golden brown.
About 3 min
Cook’s note: A toaster or a dry pan can be used for toasting.
- 9
To serve, place a slice of toasted stale bread in the bottom of each bowl. Ladle the soup over the bread, ensuring each serving gets a poached egg.
About 1 min
- 10
Garnish with grated parmesan cheese and fresh parsley before serving.
Per serving
Nutrition
- Calories
- 356.2kcal
- Protein
- 17.6g
- Carbs
- 33.5g
- Fat
- 17.3g
- Fibre
- 4.2g
- Sugar
- 11.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover soup (without the bread) in an airtight container in the refrigerator.
Gently reheat on the stovetop over medium-low heat until warmed through. Poach fresh eggs when reheating.
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