Go Back
–+ servings
A close up cropped image of Acquacotta soup topped with a poached egg in a bowl.
Print Recipe
No ratings yet

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.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Soup
Cuisine: Italian
Servings: 4 servings
Author: Emily Wyper

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.
    Two photos in a collage showing chard, tomatoes and stock added to a pot and how it looks after cooking.
  • 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.
    Two photos in a collage showing adding grated cheese to toasted bread in a bowl and poaching an egg in soup.
  • 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
QR Code linking back to recipe