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Acquacotta
Created by: Howcan Team
Ingredients
- 1/4 cup extra virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 4 large eggs
- 4 slices of stale bread
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large pot, heat 1/4 cup of extra virgin olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the diced carrots, celery, zucchini, and red bell pepper to the pot, and cook for 5 minutes, stirring occasionally.
- Pour in the can of diced tomatoes and vegetable broth, and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes.
- While the soup is simmering, poach the eggs in a separate pot of simmering water for 3-4 minutes, until the whites are set but the yolks are still runny.
- Toast the slices of stale bread until golden and crispy.
- To serve, place a slice of toasted bread in each bowl, ladle the hot soup over the bread, and top with a poached egg.
- Season with salt and pepper to taste, and garnish with fresh basil before serving.
Acquacotta is a traditional Italian vegetable soup originating from the region of Tuscany. Its name translates to "cooked water," reflecting its humble origins as a peasant dish. The soup's history dates back to the Middle Ages when it was a staple for laborers working in the fields. Over time, it evolved into a beloved comfort food, featuring a rich broth simmered with tomatoes, onions, celery, and other seasonal vegetables. The dish is often finished with a poached egg and a drizzle of olive oil, adding depth and richness. Today, renowned chefs like Massimo Bottura have reimagined Acquacotta, elevating its rustic flavors in upscale restaurants. For an authentic taste, visit Tuscany, where local trattorias serve the best versions of this hearty soup. The key to a perfect Acquacotta lies in using fresh, high-quality vegetables and allowing the flavors to meld together slowly. While the traditional recipe remains popular, some chefs have introduced modern twists, such as adding pancetta or crusty bread to enhance the dish's texture. Whether enjoyed in a quaint Tuscan village or a trendy urban eatery, Acquacotta continues to captivate diners with its simple yet soul-warming essence.
60 min
4
200 calories
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