Acquacotta – Tuscan Vegetable Soup
Glorious, spicy, colourful acquacotta
A traditional, comforting acquacotta soup recipe is from the Maremma region of Tuscany. Our version has Swiss chard and eggs. It is “souper” simple, nourishing and full of flavour. Translated literally it means “cooked water” as during harder times, this was all many Tuscans had to eat – vegetable broth and stale bread. However Acquacotta has since evolved into a rich and comforting dish with bread, eggs and seasonal greens. There are a myriad of recipes that vary hugely from family to family, season to season. The quantity of leaves is abundant and should change according what you have available, so feel free to swap Swiss chard or spinach for kale or cabbage. You should use a sturdy, good quality sourdough if you can, don’t worry if its a little old as it will soften in the soup.
This version is inspired by Antonella Secciani’s family recipe from Grosseto and adapted for a modern kitchen. It was featured in our book on Tuscany published by Kyle Books, photography by Helen Cathcart. This glorious, spicy soup is perfect for breakfast, lunch or a light supper. The egg adds protein but you could always add cooked meat or cheese instead.
Ingredients (Serves 6)
4 tablespoons extra-virgin olive oil
1 red onion, finely sliced into half-moons
2 celery stalks, finely sliced
10 fresh basil leaves
1 litre (4¼ cups) warm chicken or vegetable stock or hot water
3 heaped tablespoons tomato purée
1 kg Swiss chard or spinach leaves, roughly chopped (2 lb 3 oz / ~8–10 cups packed)
1 teaspoon salt
¼ teaspoon dried chilli flakes
6 small slices crusty bread, toasted
1 garlic clove, peeled
6 eggs
Heat the olive oil in a large saucepan with a lid over a low heat. Add the sliced onion, celery and basil along with a splash of the warm stock or water. Cook gently for around 15 minutes until soft and translucent. Stir the tomato purée into the remaining stock, then pour into the pan. Add the chopped Swiss chard or spinach, salt and chilli flakes. Stir until the greens wilt and the soup begins to bubble. Reduce the heat, cover loosely and simmer for 30–40 minutes until the flavours are well combined. Taste and adjust seasoning if needed.
Ladle a layer of soup about 1 cm (½ inch) deep into the base of a wide saucepan or casserole dish. Lightly rub one side of each slice of toasted bread with the garlic clove and place them garlic-side up into the pan. Spoon the remaining soup over the bread and crack the eggs on top. Cover with a lid and cook over a medium heat until the eggs are just set.
Remove from the heat and leave to rest in a warm place for 5–10 minutes so the bread absorbs the soup. Serve in warm bowls, ensuring each portion includes an egg.
