📝 About This Recipe
Originating from the rugged Maremma region of Tuscany, Acquacotta—literally 'cooked water'—is a testament to the ingenuity of Italian peasant cooking. This rustic, thickened soup transforms humble garden vegetables, wild greens, and stale bread into a luxurious, velvety masterpiece topped with a perfectly poached egg. It is a warm, heart-healing dish that captures the essence of the Italian countryside in every spoonful.
🥗 Ingredients
The Soffritto Base
- 4 tablespoons Extra Virgin Olive Oil (high quality, plus more for drizzling)
- 2 medium Red Onion (thinly sliced into half-moons)
- 3 pieces Celery Stalks (including tender leaves, chopped)
- 1 large Carrot (finely diced)
- 3 pieces Garlic Cloves (thinly sliced)
- 1/2 teaspoon Red Chili Flakes (adjust to taste)
Vegetables and Broth
- 14 ounces Canned San Marzano Tomatoes (crushed by hand)
- 1 large bunch Swiss Chard or Lacinato Kale (stems removed, leaves roughly chopped)
- 5 cups Vegetable Broth or Water (hot)
- 1/4 cup Dried Porcini Mushrooms (optional, soaked and chopped for depth)
- 1 pinch Kosher Salt and Black Pepper (to taste)
The Finish
- 4-8 thick slices Stale Tuscan Bread (crusty, sourdough-style)
- 4 pieces Farm Fresh Eggs (at room temperature)
- 1/2 cup Pecorino Toscano Cheese (freshly grated)
- 1/4 cup Fresh Basil or Parsley (torn or chopped)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or terracotta pot, heat the olive oil over medium-low heat. Add the sliced onions and a pinch of salt.
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2
Sauté the onions slowly for about 10-12 minutes until they are soft, translucent, and just beginning to turn golden. Do not rush this; the sweetness of the onions is the soup's backbone.
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3
Add the celery, carrots, and garlic. Cook for another 5-7 minutes until the vegetables have softened and become aromatic.
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4
Stir in the red chili flakes and the crushed San Marzano tomatoes. Let the tomatoes simmer and reduce slightly for 10 minutes until the oil starts to separate from the sauce.
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5
Add the chopped greens (chard or kale) and the optional porcini mushrooms. Stir until the greens have wilted significantly.
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6
Pour in the hot vegetable broth or water. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer partially covered for 20-25 minutes to allow the flavors to marry.
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7
Taste the broth and adjust the seasoning with salt and freshly cracked black pepper. The broth should be savory and robust.
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8
While the soup simmers, toast your bread slices until they are very dry and golden. Rub a raw clove of garlic over the surface of each slice if desired.
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9
Now, for the eggs: Carefully crack each egg directly onto the surface of the simmering soup, spacing them apart. Alternatively, you can poach them in a separate pan of water if you prefer more control.
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10
Cover the pot and let the eggs poach in the residual heat of the soup for 3-4 minutes, or until the whites are set but the yolks remain runny.
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11
To assemble, place one or two slices of toasted bread at the bottom of each wide serving bowl.
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12
Carefully ladle the hot soup and vegetables over the bread, allowing it to soak up the liquid. Use a slotted spoon to gently lift one poached egg onto the top of each bowl.
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13
Garnish generously with grated Pecorino Toscano, fresh herbs, and a final, assertive drizzle of extra virgin olive oil.
💡 Chef's Tips
Use the best olive oil you can find; since the ingredients are simple, the oil provides significant flavor. If your bread isn't stale, bake the slices in a 300°F (150°C) oven for 15 minutes to dehydrate them completely. For a richer broth, add a Parmesan rind to the pot while the soup simmers. Don't over-stir once the eggs are in; you want them to remain whole and distinct. Feel free to swap the greens for whatever is in season, such as spinach or even sautéed mushrooms.
🍽️ Serving Suggestions
A glass of crisp Vermentino or a light Chianti Classico pairs beautifully with the earthy tones of the soup. Serve with a side of marinated olives and artichoke hearts for a full Tuscan antipasto feel. Add a side of spicy Italian sausage if you want to increase the protein content. A simple arugula salad with lemon vinaigrette provides a bright contrast to the rich, bread-thickened soup.