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Best Easy Acquacotta Maremmana Recipe

Name: Best Easy Acquacotta Maremmana Recipe
Total time: 45 min
Yield: 350 g
Ingredients: country bread (thick rustic slices) 4 slices; eggs 4 pieces; yellow onion 1 pieces; celery stalks 2 pieces; carrot 1 pieces; wild greens (dandelion/ chicory or spinach mix) 6 cups; canned diced tomatoes 1 cup; extra virgin olive oil 2 tbsp; vegetable broth 4 cups; fresh sage leaves 4 pieces; garlic cloves 2 cloves; salt 0.75 tsp; black pepper 0.25 tsp

Maremma's rustic 'cooked water' soup with wild greens, egg, and bread is forager's fare. This healthy vegetarian mediterranean soup fits 1200 calorie and intermittent fasting meal plans.

Cook 45 min Difficulty NORMAL 230 kcal

#vegetarian #mediterranean #diabetic friendly #DASH

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Ingredients

Main ingredients

country bread (thick rustic slices) 4 slices
eggs 4 pieces
yellow onion 1 pieces
celery stalks 2 pieces
carrot 1 pieces
wild greens (dandelion/ chicory or spinach mix) 6 cups
canned diced tomatoes 1 cup

Seasonings/Sauce

extra virgin olive oil 2 tbsp
vegetable broth 4 cups
fresh sage leaves 4 pieces
garlic cloves 2 cloves
salt 0.75 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 32 g 56%

Protein 10 g 17%

Fat 7 g 27%

Serving size 350g

Cooking steps

1

Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add chopped onion, carrot, and celery. Sauté, stirring frequently, for about 8 minutes until the vegetables are softened but not browned.
2

Add minced garlic and fresh sage leaves to the pot. Sauté for 1-2 minutes more until fragrant, ensuring the garlic does not brown.
3

Stir in the canned diced tomatoes, cook for 3-4 minutes to reduce excess liquid, then add the washed wild greens. Cook until greens begin to wilt, about 2-3 minutes.
4

Pour in vegetable broth, season with salt and black pepper, and bring to a gentle simmer. Cover, reduce heat to low, and cook for 20 minutes. Monitor to ensure a gentle simmer without boiling vigorously.
5

Check greens for tenderness. With the soup at a gentle simmer, carefully crack eggs one by one into the soup, spacing them apart. Cover and poach eggs for 4-6 minutes until whites are just set but yolks remain soft.
6

Place a slice of country bread in each serving bowl. Ladle hot soup with a poached egg over the bread, ensuring equal distribution of vegetables and broth. Serve immediately, drizzling with extra olive oil if desired.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The heart of Acquacotta Maremmana is wild greens such as dandelion, chicory, or spinach, complemented by country bread and poached egg. These elements create the soup’s earthy flavor, creamy texture, and rustic authenticity, making it a true celebration of foraged produce and regional Tuscan cooking.

Q. How do I control the egg texture while poaching in the soup?

For perfectly poached eggs, keep the soup at a gentle simmer, not a rapid boil. Crack eggs into the broth one at a time, spacing them apart, and cover the pot. Poach for 4–6 minutes; this results in set whites and runny yolks. Avoid overcooking by monitoring closely and removing from heat once eggs are just set.

Q. What cooking tips help prevent soggy bread or mushy greens?

To keep bread from becoming overly soggy, place the slice in the bowl just before ladling soup and serve immediately. For tender, not mushy, greens, add them once the aromatics and tomatoes have cooked down, and simmer only until just wilted and tender.

Q. How many calories and what is the main macro breakdown per serving?

Each serving provides approximately 230 kcal, with about 32g carbs (56% of calories), 10g protein (17%), and 7g fat (27%). This makes the soup compatible with calorie-controlled, vegetarian, and Mediterranean-style diets.

Best Easy Acquacotta Maremmana Recipe

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