Ingredients with Measurements:
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 medium zucchini, diced
- 2 medium potatoes, peeled and diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Large pot
- Wooden spoon
- Ladle
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the zucchini and potatoes and cook for 5 minutes, stirring occasionally.
4. Add the diced tomatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Crack the eggs into a mixing bowl and whisk until well beaten.
6. Slowly pour the eggs into the soup, stirring constantly.
7. Cook for an additional 5 minutes, stirring occasionally.
8. Remove from heat and stir in the Parmesan cheese and parsley.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer over medium-low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 245
- Fat: 12g
- Carbohydrates: 22g
- Protein: 13g
Substitutions for ingredients:
- Instead of zucchini, you can use yellow squash or eggplant.
- Instead of potatoes, you can use sweet potatoes or turnips.
- Instead of chicken or vegetable broth, you can use water and add bouillon cubes or powder for flavor.
Variations:
- Add cooked Italian sausage or bacon for a meatier version.
- Add cannellini beans for extra protein and texture.
- Use different herbs such as basil or oregano for a different flavor profile.
Tips and Tricks:
- Be sure to whisk the eggs well before adding them to the soup to prevent clumps.
- If the soup is too thick, add more broth or water to thin it out.
- For a creamier texture, blend some of the soup in a blender or food processor before adding the eggs.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve in individual bowls with a sprinkle of Parmesan cheese and a sprig of parsley on top.
Garnishes:
- Fresh parsley, grated Parmesan cheese, or a drizzle of olive oil.
Pairings:
- Serve with crusty bread or a side salad.
Suggested Side Dishes:
- Garlic bread, Caesar salad, or roasted vegetables.
Troubleshooting Advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the soup is too salty, add more water or broth to dilute it.
Food Safety Advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
- Acquacotta is a traditional Italian soup that originated in Tuscany.
Flavor Profiles:
- Savory, hearty, and slightly tangy.
Serving Suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian
Taste: Savory, Herby, Earthy, Comforting, Hearty