Best Tuscan Vegetable Soup Acquacotta Recipes

Tuscan Vegetable Soup (acquacotta) image

Provided by Faith Heller Willinger

Yield Makes 2 servings

Number Of Ingredients 12

1 large red onion or 1 leek, roughly chopped
1 1/2 stalks celery, roughly chopped
3 tablespoons extra-virgin olive oil
1/4 pound Swiss chard, cleaned and torn in half, or 1/2 oz. porcini mushrooms, soaked and drained
Half of a peperoncino or any hot red pepper, fresh or dried
1/2 cup tomato pulp (seeded, juiced, and chopped if fresh or drained and diced if canned)
3 cups simmering water
sea salt
2 eggs (preferably organic)
2 slices rustic, country-style bread, lightly toasted
1 teaspoon chopped parsley
1/4 cup grated Parmigiano-Reggiano or Tuscan pecorino cheese

Steps:

Place the toasted bread in two soup bowls.
Place the onion and celery in a 3-quart, heavy-bottomed, nonreactive pot. Drizzle with extra-virgin olive oil and stir to coat. Cook over a medium-low heat, or until the onion is translucent but not brown. Add Swiss chard (or porcinis, if using) and stir briefly to wilt. Add hot pepper, tomatoes, and simmering water. Season lightly with salt and cook over a low heat (barely a simmer) for 20 minutes, until vegetables are very soft.
As vegetables are cooking, bring about an inch of water and a half teaspoon of salt to a boil in a deep skillet. At the end of the vegetables' cooking time, turn the skillet heat down to a gentle simmer. Add the parsley to the soup.
Break the eggs into a small bowl, one at a time, and slide them into the simmering water. Cook for about 3 minutes, until the whites are set, but the yellow is still runny. When done, use a large slotted spoon to place one egg on each toast slice in bowls. Ladle broth and vegetables over each egg and top with a generous sprinkling of the cheese.

Acquacotta (Tuscan Vegetable Soup) image

Provided by jcbookmaster56

Categories Stocks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 lbs fresh or frozen greens, any will do
1 onion
1 cup celery
1 cup parsley
1/4 cup basil leaves
1/4 cup extra virgin olive oil
1 pinch red pepper flakes, to taste
1 (6 ounce) can tomato paste
9 cups water
1 pinch salt and pepper, to taste
1 -2 garlic clove
1 egg, poached
1 slice toasted rustic bread
parmesan cheese or romano cheese, grated

Steps:

in food processor put in celery, garlic, onion, parsley, and basil; till minced.
in large stock pot, heat EVOO.
Add vegetables from processor and cook til they are soft.
Add tomato paste red pepper flakes, salt and pepper, saute 2 min until the paste is incorporated with the vegetables.
Add the greens and cook for 2 minutes or so.
Add water and bring to a boil.
Lower heat and simmer for 30 minutes.
Place toasted bread in bowl.
Place poached egg on bread.
Spoon soup over both.
Sprinkle with cheese
Enjoy!