Acquacotta Maremmana (Tuscan Vegetable Soup with Poached Eggs)
Use the camera button to toggle the step by step photos on and off. Acquacotta is a traditional Tuscan soup made with seasonal vegetables and poached eggs ladled on top of crusty bread and pecorino cheese.
Servings: 4 servings
Ingredients
- 2 cloves garlic
- 1 white onion
- 2 celery stalks
- 1 large carrot
- 7 oz rainbow chard or greens (200g)
- 14 oz canned plum tomatoes (400g) I recommend Mutti
- 4 large eggs
- 1 pinch Chilli flakes
- 3 and 3/4 cups vegetable stock (900ml)
- 4 slices crusty white bread
- Pecorino cheese for serving
- Salt and pepper
- Olive oil
Instructions
Prep
- Chop the carrot, celery and onion into medium-sized chunks and place in a bowl. Finely chop the garlic, set aside. Wash and roughly chop the greens/chard, set aside. Drain the plum tomatoes. Make up your stock.
To make the soup
- Put 2 tablespoons of olive oil in a large pot. Once hot, add the onion, carrot, and celery and saute gently until softened (about 10 minutes). Add the chopped garlic, chilli flakes and a pinch of salt and pepper and saute for 30-40 seconds.
- Next, add the chopped chard and stir through the vegetables. Add the drained plum tomatoes and vegetable stock. Simmer for 45 minutes uncovered.
- 5 minutes before the end, toast the slices of crusty bread and place each slice at the bottom of your serving bowls. Top each slice with a drizzle of olive oil and a generous amount of grated pecorino cheese.
- When the soup is ready, turn it down low and crack each egg into the soup. Cover with a lid and let the eggs poach for 6-7 minutes.
- Once cooked, place each egg on top of the toasted bread and ladle over the rest of the soup. Top the egg with a pinch of salt and pepper and serve.
Notes
- You can adapt this recipe with whatever seasonal vegetables you like.
- The soup can be prepped in advance and stored in the fridge for 1-2 days, but I recommend only poaching the eggs before serving.
Nutrition
Calories: 288kcal | Carbohydrates: 45g | Protein: 15g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 713mg | Potassium: 629mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5955IU | Vitamin C: 29mg | Calcium: 132mg | Iron: 5mg
