Acquacotta (Tuscan Vegetable and Egg Soup)
Why this recipe works
- Hearty but simple: Toasted bread turns a light vegetable broth into a satisfying meal without needing cream, meat or extra starch.
- Built-in depth: Slowly softened onion, collapsed tomatoes and leafy cavolo nero give the broth sweetness, acidity and savoury depth.
- Classic finishing method: Poaching the eggs in the soup enriches the broth and keeps the serving style true to the rustic character of acquacotta.
Get the most out of this recipe
Authenticity notes
- Tuscan character: Acquacotta is associated with simple Tuscan cooking, where stale bread, vegetables and olive oil are used to make a modest soup feel substantial.
- Bread is essential: The toasted bread is not just a garnish; it forms the base of the bowl and soaks up the broth as the soup is ladled over it.
Ingredient notes
- Use ripe tomatoes: Ripe tomatoes soften into the broth more readily and give the soup a better balance of sweetness and acidity.
- Choose sturdy greens: Cavolo nero holds its shape well during simmering; standard kale works too, though the texture may be slightly firmer.
- Finish with good olive oil: A final drizzle of extra-virgin olive oil adds fruitiness and body, so use one you enjoy tasting raw.
Make-ahead tips
- Make the soup base ahead: The vegetable broth can be cooked in advance and chilled without the eggs or toast.
- Finish just before serving: Reheat the soup gently, then poach fresh eggs in the simmering broth and toast the bread at the last moment.
- Best once assembled: Once the bread has been added, the soup is best eaten straight away before the toast becomes overly soft.
Common mistakes
- Boiling the eggs: Keep the soup at a gentle simmer when adding the eggs so the whites set neatly without breaking apart in the broth.
- Adding the bread too early: Toast the bread well and place it in the bowls only when serving, so it absorbs the soup without collapsing immediately.
Equipment you'll need
Ingredients
Instructions
- Warm 2 tbsp of the olive oil in a large pot over a medium heat. Finely slice the onion, add it with the salt, and cook for 8 to 10 minutes until soft and sweet but not browned.
- Thinly slice the garlic and stir it in for 30 seconds until fragrant. Roughly chop the tomatoes, add them to the pot, and cook for 5 to 7 minutes until they start to collapse and look saucy.
- Pour in the hot vegetable stock and bring to a gentle simmer. Strip the kale leaves from any tough stems, tear into bite-sized pieces, and add to the pot. Simmer for 12 to 15 minutes until the kale is tender and the broth tastes rounded.
- While the soup simmers, toast the bread in a dry frying pan over a medium heat, turning, until crisp and golden. Divide the toast between two bowls.
- Keep the soup at a gentle simmer and make two small wells with a ladle. Crack an egg into each well, cover, and poach for 3 to 5 minutes until the whites are set and the yolks are still soft. Season with the black pepper.
- Ladle the soup over the toast, making sure each bowl gets an egg. Drizzle with the remaining 1 tbsp olive oil and add a final grind of black pepper if you like.
Recipe notes
Tips
- Keep the heat low when poaching the eggs so the whites set neatly without breaking up the broth.
- If you are serving anyone who is pregnant, elderly, or immunocompromised, use eggs stamped with the British Lion mark and cook the yolks until firm.
Substitutions
- Replace Tuscan country bread with sourdough bread for a tangier base.
- Replace Tuscan kale with kale for a similar texture and flavour.
Storage
- Refrigerate up to 2 days
- Store the soup base (without eggs and toast) in an airtight container in the fridge. Reheat gently in a saucepan until piping hot, then poach fresh eggs in the simmering soup and toast the bread just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 50min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Eggs Wheat
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