Acquacotta
- 4 cup Broth ((vegetable or chicken))
- 2 tbsp Olive Oil
- 1 Onion ((finely chopped))
- 2 clove Garlic ((minced))
- 14 oz Diced tomatoes
- 2 cup Kale or Swiss chard
- 4 Slices stale bread
- 4 Eggs
- Salt and Pepper ((to taste))
In a large pot, bring the vegetable or chicken broth to a boil.
In a separate pan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until softened.
Add the diced tomatoes to the pan and cook for a few minutes.
Stir in the chopped kale or Swiss chard and cook until wilted.
Reduce the heat to low and simmer the broth and vegetable mixture for about 10 minutes to allow the flavors to meld together.
Meanwhile, toast the slices of stale bread until crispy.
Place a slice of toasted bread in each serving bowl.
Carefully crack an egg onto each slice of bread.
Ladle the hot broth and vegetable mixture over the bread and eggs.
Season with salt and pepper to taste.
Let the Acquacotta sit for a few minutes to allow the egg to poach slightly.
Serve the Acquacotta with the egg-poached bread on top, allowing each person to break the yolk and mix it into the soup as desired.
Some interesting facts:
- Origin: Tuscany and Lazio
- Acquacotta, meaning "cooked water," is a humble vegetable soup made with ingredients such as tomatoes, onions, garlic, celery, kale, and stale bread. It is often topped with a poached egg.