Tuscan Vegetable Soup (acquacotta) Recipe

Name: Tuscan Vegetable Soup (acquacotta)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red onion or 1 leek, roughly chopped; 1 1/2 stalks celery, roughly chopped; 3 tablespoons extra-virgin olive oil; 1/4 pound Swiss chard, cleaned and torn in half, or 1/2 oz. porcini mushrooms, soaked and drained; Half of a peperoncino or any hot red pepper, fresh or dried; 1/2 cup tomato pulp (seeded, juiced, and chopped if fresh or drained and diced if canned); 3 cups simmering water; sea salt; 2 eggs (preferably organic); 2 slices rustic, country-style bread, lightly toasted; 1 teaspoon chopped parsley; 1/4 cup grated Parmigiano-Reggiano or Tuscan pecorino cheese

Servings: persons

1 large red onion or 1 leek, roughly chopped
1 1/2 stalks celery, roughly chopped
3 tablespoons extra-virgin olive oil
1/4 pound Swiss chard, cleaned and torn in half, or 1/2 oz. porcini mushrooms, soaked and drained
Half of a peperoncino or any hot red pepper, fresh or dried
1/2 cup tomato pulp (seeded, juiced, and chopped if fresh or drained and diced if canned)
3 cups simmering water
sea salt
2 eggs (preferably organic)
2 slices rustic, country-style bread, lightly toasted
1 teaspoon chopped parsley
1/4 cup grated Parmigiano-Reggiano or Tuscan pecorino cheese

1
Place the toasted bread in two soup bowls.
2
Place the onion and celery in a 3-quart, heavy-bottomed, nonreactive pot.
3
Drizzle with extra-virgin olive oil and stir to coat.
4
Cook over a medium-low heat, or until the onion is translucent but not brown.
5
Add Swiss chard (or porcinis, if using) and stir briefly to wilt.
6
Add hot pepper, tomatoes, and simmering water.
7
Season lightly with salt and cook over a low heat (barely a simmer) for 20 minutes, until vegetables are very soft.
8
As vegetables are cooking, bring about an inch of water and a half teaspoon of salt to a boil in a deep skillet.
9
At the end of the vegetables' cooking time, turn the skillet heat down to a gentle simmer.
10
Add the parsley to the soup.
11
Break the eggs into a small bowl, one at a time, and slide them into the simmering water.
12
Cook for about 3 minutes, until the whites are set, but the yellow is still runny.
13
When done, use a large slotted spoon to place one egg on each toast slice in bowls.
14
Ladle broth and vegetables over each egg and top with a generous sprinkling of the cheese.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large red onion or 1 leek, roughly chopped, 1 1/2 stalks celery, roughly chopped, 3 tablespoons extra-virgin olive oil, 1/4 pound Swiss chard, cleaned and torn in half, or 1/2 oz. porcini mushrooms, soaked and drained, and more.

Yes, Tuscan Vegetable Soup (acquacotta) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan Vegetable Soup (acquacotta)

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