Acquacotta (Italian bread soup)
30 min
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.
1 person made this
Ingredients
Serves: 6
- 2 tablespoons olive oil
- 70g (2 1/2 oz) white onion, diced
- 120g (4 1/4 oz) roma tomatoes, diced
- 120g (4 1/4 oz) carrots, diced
- 70g (2 1/2 oz) celery, diced
- 100g (3 1/2 oz) pepper, diced
- 1.5L (1 1/2 qt) vegetable stock
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1 tablespoon fresh flat leaf parsley, roughly chopped
- 2 bay leaves
- fried egg for serving
- bread for serving
Method
Prep:10min ›
Cook:20min ›
Ready in:30min
- Heat olive oil in a stock pot. Add onion, tomatoes, carrots, celery and pepper. Sautee until it starts to soften, 3 to 5 minutes.
- Add vegetable stock, basil and marjoram. Simmer for 15 to 20 minutes.
- Put bread slices in serving bowls and top with fried egg. Ladle soup over the bread.
