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Best Easy Acquacotta Recipe

Name: Best Easy Acquacotta Recipe
Total time: 55 min
Yield: 350 g
Ingredients: Tuscan country bread 8 slices; Yellow onion 1 large; Celery stalks 2 pieces; Carrot 1 medium; Swiss chard 4 cups; Roma tomato 2 medium; Egg 4 large; Olive oil 3 tbsp; Garlic 2 cloves; Fresh parsley 2 tbsp; Salt 1 tsp; Black pepper 0.5 tsp; Water 6 cups

Humble Maremman 'cooked water' soup transforms foraged vegetables, egg, and bread into rustic nourishment. This healthy vegetarian mediterranean soup is ideal for a 1200 calorie or intermittent fasting meal.

Cook 55 min Difficulty NORMAL 230 kcal

#vegetarian #mediterranean #diabetic friendly #DASH

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Ingredients

Main ingredients

Tuscan country bread 8 slices
Yellow onion 1 large
Celery stalks 2 pieces
Carrot 1 medium
Swiss chard 4 cups
Roma tomato 2 medium
Egg 4 large
Olive oil 3 tbsp

Seasonings/Sauce

Garlic 2 cloves
Fresh parsley 2 tbsp
Salt 1 tsp
Black pepper 0.5 tsp
Water 6 cups

Nutrition summary

Carbohydrates 32 g 56%

Protein 10 g 17%

Fat 7 g 27%

Serving size 350g

Cooking steps

1

Heat olive oil in a large pot over medium heat. Add sliced onion, celery, carrot, and a pinch of salt. Sweat the vegetables for 8 minutes, stirring often until onions are translucent but not browned.
2

Add minced garlic and cook for 1 more minute until fragrant, then stir in diced tomatoes and cook for another 5 minutes, stirring and scraping the bottom.
3

Add Swiss chard and parsley. Stir well until greens just begin to wilt.
4

Pour in 6 cups of water. Season with remaining salt and black pepper. Increase heat to bring to a gentle simmer, cover, and cook for 30 minutes.
5

Place a slice of bread in each serving bowl. Break one egg directly into the gentle simmering soup for each serving, poaching for 3 minutes until the white is just set and yolk remains runny.
6

Ladle the hot soup (with vegetables and egg) directly over bread in each bowl. Finish with a drizzle of olive oil and extra chopped parsley if desired. Serve immediately.

Personalized Q&A

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

The soul of Acquacotta is its rustic blend of Tuscan country bread, aromatic vegetables like onions and celery, and a poached egg. The bread provides hearty texture and absorbs the flavorful broth, while the egg adds richness, making this a balanced and satisfying soup.

Q. Which step is most important for developing deep flavor in the soup?

Gently sweating the onions, celery, and carrots in olive oil at the start is crucial—this builds the soup's foundational sweetness and savory depth. Take care not to rush this step or brown the vegetables, as it ensures a rich and nuanced broth.

Q. How can I avoid overcooking the egg when poaching in the soup?

Poach eggs in the barely simmering soup for exactly 3 minutes; the whites should just set while the yolks stay runny for best texture. Too high a boil or longer cooking could yield tough, overcooked eggs. Ladle the soup over the bread and serve right away to maintain the perfect consistency.

Q. How nutritious is each serving of Acquacotta?

Each serving contains about 230 kcal, with approximately 32g carbohydrates (56% of calories), 10g protein (17%), and 7g fat (27%). The soup is ideal for lighter meals, intermittent fasting windows, or nutritious vegetarian eating patterns.

Best Easy Acquacotta Recipe

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