Acquacotta is a traditional Tuscan soup that originated in the Maremma region of Italy. The name “Acquacotta” literally means “cooked water,” which reflects its origins as a peasant dish made with simple, readily available ingredients. Originally, it was prepared by shepherds and farmers using water, stale bread, and whatever vegetables were on hand, sometimes with the addition of eggs and cheese. Over time, the dish evolved to include more flavorful ingredients like tomatoes, onions, and herbs. Despite its humble beginnings, Acquacotta is a deeply satisfying and nourishing soup, celebrated for its ability to turn basic ingredients into a delicious and comforting meal.

How to Make Acquacotta

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 can (14 oz/400g) diced tomatoes
• 4 cups (1 liter) vegetable broth or water
• 4 large eggs
• 4 slices of stale bread
• 1/2 cup grated Pecorino Romano cheese
• Fresh parsley, chopped, for garnish
• Salt and pepper to taste
• Red pepper flakes (optional, for a bit of heat)

Instructions:

1. Sauté the Vegetables:

   • In a large pot, heat the olive oil over medium heat. Add the sliced onion, celery, and carrots, and sauté until the vegetables are soft and golden, about 10 minutes. Add the minced garlic and cook for another minute.

2. Add Tomatoes and Broth:

   • Stir in the diced tomatoes and cook for 5 minutes, allowing the flavors to blend. Pour in the vegetable broth or water, bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.

3. Prepare the Bread and Eggs:

   • While the soup is simmering, lightly toast the slices of stale bread and place one slice in the bottom of each serving bowl. In the last few minutes of cooking, crack the eggs directly into the soup and poach them gently until the whites are set but the yolks remain runny, about 3-4 minutes.

4. Assemble and Serve:

   • Ladle the hot soup and an egg over each slice of bread in the bowls. Sprinkle with grated Pecorino Romano cheese and garnish with fresh parsley. If you like a bit of heat, add a pinch of red pepper flakes. Serve immediately.

Estimated Nutritional Content Per Serving (1 Bowl):

Nutritional Information:

• Calories: ~300 kcal
• Protein: ~12g
• Carbohydrates: ~35g
• Fat: ~12g
• Fiber: ~5g

These values are estimates and can vary depending on the specific ingredients used. Acquacotta is a well-balanced meal, rich in fiber from the vegetables and bread, and it provides a good amount of protein from the eggs and cheese. It’s a comforting and nutritious dish that’s perfect for a light lunch or dinner, especially when you want to enjoy a taste of rustic Italian cuisine