Acquacotta: A Hearty Traditional Italian Soup
Acquacotta, a classic Italian soup, is a flavorful and comforting dish that originates from the Tuscan region. This rustic soup, made with simple ingredients, comes together beautifully with the delicate flavors of onions, celery, tomatoes, and a variety of seasonings. Served with toasted Tuscan bread, Pecorino cheese, and a poached egg, Acquacotta offers a satisfying and warm meal perfect for any time of the year.
Ingredients
| Ingredient | Quantity |
|---|---|
| Golden Onions | 700g |
| Celery | 200g |
| Canned Peeled Tomatoes | 800g |
| Extra Virgin Olive Oil | 120g |
| Water | 200g |
| Vegetable Broth | 500g |
| Salt | To taste |
| Fresh Basil Leaves | To taste |
| Eggs | 4 |
| Tuscan Bread (preferably stale) | 4 slices |
| Pecorino Cheese (grated) | 50g |
| Extra Virgin Olive Oil (for drizzling) | To taste |
| Fresh Basil Leaves (for garnish) | A few |
Instructions
Acquacotta is an incredibly simple yet flavorful soup, built on the depth of fresh ingredients and traditional techniques. Follow these steps for a hearty, comforting dish.
-
Prepare the Vegetables
Begin by preparing the ingredients. Peel and chop the golden onions in half, then slice them thinly. Wash the celery thoroughly, and cut both the stalks and leaves into thin slices, ensuring they will soften perfectly in the soup. -
Cook the Aromatics
In a large pot or deep saucepan, pour the extra virgin olive oil and heat over medium-high. Add the sliced onions and celery. Let them sauté, stirring occasionally, until softened and fragrant, about 5-7 minutes. This base will impart a deep flavor to the soup. -
Add Tomatoes and Broth
Next, add the canned peeled tomatoes to the pot. Use a spoon or spatula to break up the tomatoes into smaller pieces as they cook. Then pour in the water and vegetable broth, stirring to combine. Bring everything to a simmer. -
Season the Soup
Add salt to taste, adjusting for your preference. Stir well to ensure the seasoning is evenly distributed. Let the soup simmer for about 30-40 minutes, allowing the flavors to meld together. You can cover the pot with a lid to help retain moisture and heat. -
Poach the Eggs
Once the soup is almost ready, carefully crack the eggs into the simmering broth, spacing them evenly. Cover the pot and let the eggs poach for about 4-5 minutes. The whites should be set, but the yolks will remain soft, creating a beautiful contrast to the rich soup. -
Prepare the Tuscan Bread
While the soup is cooking, take the slices of stale Tuscan bread. Tear each slice into pieces and place them into individual cocottes or oven-safe bowls. The bread will soak up the soup and add a rustic texture to the final dish. -
Assemble the Dish
Once the eggs are ready, it’s time to assemble. Spoon a portion of the soup into each cocotte, making sure to include an egg with each serving. Top with a generous sprinkling of grated Pecorino cheese, which will melt slightly into the soup, adding richness and flavor. -
Finish with Basil and Olive Oil
Drizzle each serving with a little extra virgin olive oil for a finishing touch. Add a few fresh basil leaves on top for a burst of fresh aroma and color. -
Serve and Enjoy
Serve your Acquacotta immediately, garnished with additional basil if desired. This hearty and satisfying soup makes for the perfect meal on a cold day or a delightful start to a larger Italian feast.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~12g |
| Carbohydrates | ~35g |
| Fiber | ~5g |
| Fat | ~20g |
| Saturated Fat | ~4g |
| Cholesterol | ~180mg |
| Sodium | ~900mg |
| Calcium | ~150mg |
| Iron | ~2mg |
Acquacotta is not only a delicious dish but also a balanced and nourishing meal, rich in vitamins and healthy fats. The eggs provide a good source of protein, while the olive oil offers heart-healthy monounsaturated fats. The Tuscan bread soaks up the flavorful broth, giving a lovely texture to every bite.
Tips for Making the Perfect Acquacotta
- Bread Choice: The use of Tuscan bread is key to this recipe. Its hearty, dense texture holds up well when soaked in the broth. Stale bread works best because it absorbs the liquid without falling apart too quickly.
- Adjusting the Egg Consistency: If you prefer firmer eggs, let them cook a bit longer. For runnier yolks, reduce the cooking time by a minute or two.
- Broth Variations: Feel free to experiment with different types of broth, such as chicken or beef broth, depending on your preferences. Vegetable broth keeps the dish lighter and more traditional.
- Make Ahead: You can make the soup base ahead of time and store it in the refrigerator. When ready to serve, reheat the soup and add the eggs just before serving.
- Customization: Add extra vegetables or even beans for a more hearty, filling version of Acquacotta.
Enjoy this traditional Italian soup for a comforting meal that brings a taste of Tuscany into your home!
