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

    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

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat olive oil in a stock pot. Add onion, tomatoes, carrots, celery and pepper. Sautee until it starts to soften, 3 to 5 minutes.
    2. Add vegetable stock, basil and marjoram. Simmer for 15 to 20 minutes.
    3. Put bread slices in serving bowls and top with fried egg. Ladle soup over the bread.

    See it on my blog

    See this recipe on MyNutriCounter

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