Acquacotta - Tuscan Vegetable Soup

Ingredients:

2 medium-size red onions (sliced thin)
6 ripe tomatoes (peeled and strained)
1/3 cup extra virgin olive oil
6 eggs
1 stalk of celery (Chopped into small cubes)
1 small bunch of basil (chopped)
1/3 cup grated pecorino cheese
4 cups water or vegetable broth
1 peperoncino
1/4 teaspoon salt
1/4 teaspoon pepper
6 slices of Tuscan bread

Instructions:

1. Add the sliced onions and oil to a soup pot. Saute onions on medium heat until golden and clear. Do not make the heat too high or the onions will burn.

2. Add the celery, salt and pepper and continue to cook on medium heat.

3. Add the tomatoes and basil and cook for 15 minutes.

4. Add the water or broth, and bring to a boil.

5. Reduce heat and simmer for 20 - 30 minutes on medium - low heat. Taste and add additional salt and pepper to taste if needed.

6. Place a slice of the toasted bread in each of 6 small bowls.

7. Bring soup back to a boil.

8. Sprinkle the bread with the grated pecorino cheese, and break an egg over each slice of bread.

9. Add the boiling soup and serve as soon as the egg white is cooked.

Helpful Hints:

This is a regional soup and there are many variations of Acquacotta. All use vegetable broth and the toasted Tuscan bread.

Tuscan bread is not salted and has a definite taste and texture that is not like other breads, but if you cannot find it you can use toasted Italian bread for this recipe.

Many Tuscan cooks do not add the eggs. Some cooks prefer using lard instead of olive oil. Porcini mushrooms are a seasonal addition that is common. Some cooks add chopped garden vegetables such as zucchini or eggplant while others add extra tomatoes or more onions. You may also find Acquacotta with a taste of mint leaves in addition to the fresh basil.

Try your own variations and discover which ones you like best!

Submitted By :

Anna M

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