Acquacotta from Maremma

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Acquacotta is a simple Tuscan vegetable soup traditionally served with bread and poached eggs. Its flavour is gentle, herby and honest.

Serves: 4 people

Preparation time: 30 min

Ingredients

• olive oil – 2 tbsp
• onions, sliced into half moons – 2 large
• celery, diced – 2 stalks
• carrot, diced – 1
• garlic, minced – 2 cloves
• diced tomatoes – 14 oz
• vegetable stock – 4 cups
• fresh spinach – 5 oz
• fresh parsley, chopped – 2 tbsp
• fresh basil, torn – 1 handful
• eggs – 4
• stale bread, toasted – 4 slices
• grated pecorino – 1/2 cup
• salt – to taste
• black pepper – to taste

Method

1. Heat the olive oil in a pot and cook the onion, celery and carrot for 8 minutes until softened.
2. Add the garlic and tomatoes and let them cook gently for 5 minutes.
3. Pour in the stock and simmer the soup for 15 minutes.
4. Stir in the spinach, parsley and basil and season with salt and pepper.
5. Crack the eggs carefully into the soup and poach them in the hot broth for 3 to 4 minutes.
6. Place a slice of toasted bread in each bowl, ladle the soup over it and finish with pecorino.