Ingredients with Measurements:
- 1/4 cup extra-virgin olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh spinach
- 1/2 cup sliced mushrooms
- 2 eggs
- 1/2 cup grated Parmesan cheese
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 sauté for 5 minutes, until softened.
3. Add the red pepper flakes, oregano, thyme, salt, and black pepper and stir to combine.
4. Pour in the vegetable broth and diced tomatoes and bring to a boil.
5. Reduce the heat and let simmer for 20 minutes.
6. Add the parsley, basil, spinach, and mushrooms and stir to combine.
7. In a mixing bowl, whisk together the eggs and Parmesan cheese.
8. Slowly pour the egg mixture into the soup, stirring constantly.
9. Let simmer for an additional 5 minutes, until the eggs are cooked through.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for sautéing and simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 315
Fat: 21g
Carbohydrates: 16g
Protein: 16g
Sodium: 1,270mg
Sugar: 6g
Fiber: 3g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Fresh tomatoes can be used instead of canned tomatoes.
- Swiss chard can be used instead of spinach.
- Any type of mushrooms can be used.
Variations:
- Add cooked Italian sausage or ground beef for a heartier soup.
- Use cannellini beans instead of eggs for a vegetarian version.
- Top with croutons or a dollop of pesto for added flavor.
Tips and tricks:
- Be sure to whisk the egg mixture thoroughly before adding it to the soup to prevent clumps.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- This soup can be made ahead of time and reheated for a quick and easy meal.
Storage instructions:
Store any 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 individual bowls with a sprinkle of Parmesan cheese and a sprig of fresh basil.
Garnishes:
Fresh basil leaves, grated Parmesan cheese, croutons, or a drizzle of olive oil.
Pairings:
- Serve with a crusty bread or garlic bread.
- Pair with a light salad or roasted vegetables.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Be sure to cook the eggs thoroughly to prevent any risk of foodborne illness.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Acquacotta is a traditional Tuscan soup made with vegetables, bread, and eggs. It is a hearty and comforting dish that has been enjoyed for centuries.
Flavor profiles:
This soup is savory and slightly spicy, with a hint of sweetness from the tomatoes. The herbs and Parmesan cheese add depth and complexity to the flavor.
Serving suggestions:
Serve this soup as a main course for a cozy dinner at home.
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Region: Italian