Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 cups frozen peas
- 2 cups canned artichoke hearts, drained and quartered
- 4 large eggs
- 4 slices of crusty bread
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Slotted spoon
- Oven-safe bowls
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the diced tomatoes, vegetable broth, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add the peas and artichoke hearts and simmer for another 5 minutes.
4. Crack the eggs into the soup, making sure to space them out evenly. Cover the pot and cook until the eggs are set, about 5 minutes.
5. While the eggs are cooking, toast the bread slices.
6. Using a slotted spoon, carefully remove the eggs from the soup and set aside.
7. To assemble, place a slice of toasted bread in the bottom of each oven-safe bowl. Ladle the soup over the bread, making sure to distribute the artichokes and peas evenly. Top each bowl with a cooked egg.
8. Sprinkle Parmesan cheese and chopped parsley over the top of each bowl.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer on medium heat
Serving size:
4 servings
Nutritional information:
Calories: 345
Fat: 16g
Saturated Fat: 4g
Cholesterol: 194mg
Sodium: 1,700mg
Carbohydrates: 31g
Fiber: 9g
Sugar: 9g
Protein: 21g
Substitutions for ingredients:
- Canned tomatoes can be substituted with fresh tomatoes.
- Vegetable broth can be substituted with chicken broth or water.
- Frozen peas can be substituted with fresh or canned peas.
- Canned artichoke hearts can be substituted with fresh artichokes.
Variations:
- Add cooked pasta or rice to make the soup heartier.
- Use different vegetables, such as zucchini or spinach.
- Add cooked bacon or sausage for extra flavor.
Tips and tricks:
- Make sure to space out the eggs evenly in the soup to ensure they cook evenly.
- Use crusty bread for the best texture in the soup.
- Top the soup with freshly grated Parmesan cheese for the best flavor.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in oven-safe bowls for a rustic presentation.
Garnishes:
Fresh parsley and grated Parmesan cheese.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
Mixed green salad or garlic bread.
Troubleshooting advice:
If the eggs are not cooking evenly, use a spoon to gently move the whites around to ensure they cook evenly.
Food safety advice:
Make sure to cook the eggs until the whites are set and the yolks are cooked to your desired doneness.
Food history:
Acquacotta is a traditional Italian soup that originated in Tuscany.
Flavor profiles:
Savory, slightly spicy, and hearty.
Serving suggestions:
Serve hot as a main course for lunch or dinner.
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Region: Italian