Acquacotta
We have the Italians to thank for bringing this humble soup into our kitchens. Originating in Tuscany centuries ago as a means for the poor to use up stale, leftover bread. Today, we are just grateful that we have a hearty, tasty way to use up leftover ingredients that create a deeply-satisfying meal that is not only well-balanced and healthy, but simple to throw together. While it may not have been a dish for the wealthy, we think you will be peasantly surprised.
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Serves
6
Prep
15 mins
Cook
20 mins
Total Time
35 mins
Dietary
DF, GF, VEG
Ingredients:
- 70g/2.5oz white onion, diced
- 120g/4.25oz roma tomatoes, diced
- 120g/4.25oz carrots, diced
- 70g/2.5oz celery, diced
- 100g/3.5oz bell pepper, diced
- 30ml/1fl oz olive oil
- 1/2 tsp. dried basil
- 1/2 tsp. dried marjoram
- 1 tbsp. fresh flat leaf parsley, roughly chopped
- 1500ml/1.5 quarts vegetable stock
- 2 pcs. bay leaf
- Fried egg for serving
- Bread (guten-free optional) for serving
Method:
1. Heat olive oil in a stock pot.
2. Add onions, tomatoes, carrots, celery and bell pepper. Sautee for 3-5 minutes.
3. Add vegetable stock, basil and marjoram. Simmer for 15-20 minutes.
4. Put bread slices in serving bowls and top with fried egg.
5. Ladle soup over the bread.
