Acquacotta (Tuscan Vegetable Soup with Bread and Egg)

• 3 tbsp Extra virgin olive oil
• 2 medium Yellow onion
• 1 ½ tsp Fine sea salt
• 3 cloves Garlic
• 600 g Tomato, ripe
• 1.2 liters Vegetable stock, hot
• 120 g Mixed salad greens
• ½ tsp Black pepper
• 8 slices Tuscan country bread, stale
• 4 Egg

1. Thinly slice the yellow onion and finely slice the garlic. Roughly chop the tomato. Set the tuscan country bread slices aside.
2. Heat the extra virgin olive oil in a large pot over medium heat. Add the yellow onion with a pinch of the fine sea salt and cook for 10 to 12 minutes, stirring, until soft and lightly golden. Stir in the garlic for 1 minute until fragrant.
3. Add the tomato and cook for 6 to 8 minutes, stirring, until the tomatoes break down and look jammy. Pour in the vegetable stock and bring to a gentle simmer. Simmer for 12 minutes to meld the flavours.
4. Stir in the mixed salad greens and cook for 2 to 3 minutes until just wilted. Season with the remaining fine sea salt and the black pepper. Keep the soup at a very gentle simmer while you poach the eggs.
5. In a saucepan, bring water to a gentle simmer and crack in the eggs one at a time. Poach for 3 to 4 minutes until the whites are set and the yolks are still soft, then lift out with a slotted spoon. If you prefer firmer yolks, poach for 5 to 6 minutes.
6. Put 2 slices of tuscan country bread into each bowl. Ladle the hot soup over the bread and leave for 2 minutes so it softens. Top each bowl with a poached egg and finish with a final drizzle of extra virgin olive oil.

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