Acquacotta

Nutrition · per serving

Steps

1. 1

   Prepare all the vegetables first so the cooking flows smoothly: slice the onion and celery, dice the carrot and zucchini, chop the tomatoes, slice the garlic, tear the basil, chop the parsley, and slice the bread. If your bread is only slightly stale, leave the slices uncovered while you cook so they dry a little more and hold their shape in the soup.

   1 medium, about 180 g yellow onion, finely sliced2 stalks, about 120 g celery stalks, finely sliced1 medium, about 90 g carrot, finely diced1 medium, about 200 g zucchini, diced into 1 cm pieces300 g ripe tomatoes, peeled and chopped2 garlic cloves, thinly sliced10 g basil leaves, torn2 tbsp flat-leaf parsley, chopped120 g stale rustic country bread, sliced
2. 2

   Warm a wide saucepan or deep skillet over medium heat. Add extra-virgin olive oil, then the onion, celery, and carrot. Cook gently for 8 to 10 minutes, stirring often, until softened and glossy but not browned. Slow sweating builds sweetness, which is important in such a simple soup.

   3 tbsp extra-virgin olive oil1 medium, about 180 g yellow onion, finely sliced2 stalks, about 120 g celery stalks, finely sliced1 medium, about 90 g carrot, finely diced
3. 3

   Add the zucchini, chopped tomatoes, tomato paste, garlic, red pepper flakes, salt, and black pepper. Cook for 8 minutes, stirring occasionally, until the tomatoes collapse and the mixture thickens slightly. Let the tomato paste fry briefly in the oil for deeper colour and flavour.

   1 medium, about 200 g zucchini, diced into 1 cm pieces300 g ripe tomatoes, peeled and chopped1 tbsp tomato paste2 garlic cloves, thinly sliced1/4 tsp red pepper flakes1 tsp, plus more to taste fine sea salt1/2 tsp black pepper, freshly ground
4. 4

   Pour in the vegetable stock or water and bring to a gentle simmer. Cook uncovered for 15 minutes, until the vegetables are tender and the broth tastes rounded rather than watery. Stir in the torn basil and parsley for freshness at the end of the simmer.

   750 ml vegetable stock or water10 g basil leaves, torn2 tbsp flat-leaf parsley, chopped
5. 5

   While the soup simmers, toast or grill the bread until the edges are crisp and lightly browned. This gives the finished bowl better texture and helps the bread soak up broth without turning mushy immediately.

   120 g stale rustic country bread, sliced
6. 6

   Lower the soup to the barest simmer. Crack in the eggs, spacing them apart, cover the pan, and poach for 3 to 4 minutes until the whites are set but the yolks are still softly runny, or longer if you prefer them firmer. A very gentle simmer keeps the eggs neat and the broth clear.

   2 large eggs
7. 7

   Place the toasted bread in warm shallow bowls. Ladle the hot vegetable soup over it, then carefully lift one poached egg onto each serving. Sprinkle with Parmesan.

   120 g stale rustic country bread, sliced30 g Parmesan, finely grated
8. 8

   Finish each bowl with a drizzle of extra-virgin olive oil, a few basil leaves, and freshly ground black pepper. Serve right away while the bread is still textured and the yolk can mingle with the broth.

   1 tbsp extra-virgin olive oila few, for garnish small basil leavesto taste freshly ground black pepper

Origin & History

Acquacotta is a traditional soup from Tuscany and the Maremma area, where it began as a humble dish made from bread, onions, vegetables, and water or broth. Like many Italian cucina povera recipes, it turns simple ingredients into something deeply satisfying. Versions vary by season and household, and eggs are a classic finishing touch in many preparations.