Ingredients with Measurements:
- 1/2 cup extra-virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (28 ounces) whole peeled tomatoes, crushed by hand
- 4 cups chicken or vegetable broth
- 1 bunch kale, stemmed and chopped
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 4 large eggs
- 4 slices of rustic bread, toasted
- Grated Parmesan cheese, for serving
Special equipment needed:
- Large pot
- Hand blender or food processor
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, celery, and carrot. Cook until the vegetables are soft, about 10 minutes.
3. Add the red pepper flakes, salt, and black pepper. Stir to combine.
4. Add the crushed tomatoes and chicken or vegetable broth. Bring to a boil, then reduce heat and let simmer for 30 minutes.
5. Using a hand blender or food processor, puree the soup until smooth.
6. Add the chopped kale and cannellini beans to the soup. Let simmer for another 10 minutes.
7. Crack the eggs into the soup, one at a time, making sure to space them out. Cover the pot and let cook until the whites are set but the yolks are still runny, about 5 minutes.
8. To serve, place a slice of toasted bread in each bowl. Ladle the soup over the bread and top with grated Parmesan cheese.
- Time:
Preparation time: 20 minutes
- Cooking time: 50 minutes
Temperature:
- Medium heat for cooking the vegetables and simmering the soup
- High heat for boiling the soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 480
- Fat: 27g
- Carbohydrates: 41g
- Protein: 21g
- Fiber: 10g
Substitutions for ingredients:
- Instead of kale, you can use spinach or Swiss chard.
- Instead of cannellini beans, you can use chickpeas or navy beans.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- Add cooked Italian sausage or ground beef for a heartier soup.
- Add chopped potatoes or zucchini for more vegetables.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Use a good quality extra-virgin olive oil for the best flavor.
- Crush the tomatoes by hand for a chunkier texture.
- Make sure to space out the eggs in the soup so they cook evenly.
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 until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a slice of toasted bread on top.
- Garnish with fresh herbs like basil or parsley.
Garnishes:
- Fresh herbs like basil or parsley
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
- Make sure to cook the eggs until the whites are set to avoid any risk of foodborne illness.
Food history:
- Acquacotta is a traditional Tuscan soup that dates back to the Middle Ages. It was originally a peasant dish made with stale bread, vegetables, and water.
Flavor profiles:
- Savory, tangy, and slightly spicy.
Serving suggestions:
- Serve hot as a main course for lunch or dinner.
Related Categories
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Region: Italian
Taste: Savory, Rich, Herbal, Earthy, Comforting