DinnerMain CourseSoup

Acquacotta (Tuscan Bread Soup)

Name: Acquacotta (Tuscan Bread Soup)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 annosta
Cuisine: italian
Ingredients: 2 rkl olive oil; 1 kpl yellow onion chopped; 2 kpl celery stalk chopped; 1 kpl carrot chopped; 2 kynsi garlic minced; 400 g canned crushed tomato; 1,5 l vegetable broth; 1 kpl zucchini diced; 150 g swiss chard roughly chopped; 4 kpl egg; 4 viipale stale bread thick, crusty; 0,25 kuppi parmesan cheese grated; 2 rkl fresh parsley chopped; 1 hyppysellinen salt; 1 hyppysellinen black pepper freshly ground

This rustic Italian bread soup, originating from the Maremma region, is a warming and hearty vegetarian dish. It features a rich vegetable broth, fresh vegetables, and poached eggs, served over slices of toasted stale bread. It's a perfect meal for a cozy evening.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 356 kcal

Allergeenitiedot: saattaa sisältää seuraavia: selleri, kananmunat, gluteeni ja maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

2 rklolive oil
1 kplyellow onion, chopped
2 kplcelery stalk, chopped
1 kplcarrot, chopped
2 kynsigarlic, minced
400 gcanned crushed tomato
1,5 lvegetable broth
1 kplzucchini, diced
150 gswiss chard, roughly chopped
4 kplegg
4 viipalestale bread, thick, crusty
1 hyppysellinensalt
1 hyppysellinenblack pepper, freshly ground

garnish

0,25 kuppiparmesan cheese, grated
2 rklfresh parsley, chopped

Välineet

ladle · large pot · cutting board · knife

Valmistusohje

Vaihe vaiheelta

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Noin 1 min
2
Add the yellow onion, celery stalk, and carrot to the pot and sauté for 8-10 minutes until softened.
Noin 10 min
3
Stir in the garlic and cook for another 1 minute until fragrant.
Noin 1 min
Kokin vinkki: Be careful not to burn the garlic.
4
Pour in the canned crushed tomato and vegetable broth. Bring the mixture to a simmer.
Noin 5 min
5
Add the zucchini and swiss chard to the simmering broth. Cook for 10-15 minutes, or until the vegetables are tender.
Noin 15 min
6
Season the soup with salt and black pepper to taste.
Noin 1 min
7
Carefully crack the egg directly into the simmering soup, one at a time, ensuring they don't break. Poach the eggs for 3-5 minutes, until the whites are set and the yolks are still runny.
Noin 5 min
Kokin vinkki: Create a small well in the soup for each egg to help it hold its shape.
8
While the eggs are poaching, toast the stale bread slices until golden brown.
Noin 3 min
Kokin vinkki: A toaster or a dry pan can be used for toasting.
9
To serve, place a slice of toasted stale bread in the bottom of each bowl. Ladle the soup over the bread, ensuring each serving gets a poached egg.
Noin 1 min
10
Garnish with grated parmesan cheese and fresh parsley before serving.

Annosta kohti

Ravintoarvot

70%Pisteet

Kalorit: 356,2kcal
Proteiini: 17,6g
Hiilihydraatit: 33,5g
Rasva: 17,3g
Kuitu: 4,2g
Sokeri: 11,1g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover soup (without the bread) in an airtight container in the refrigerator.

Uudelleenlämmitys

Gently reheat on the stovetop over medium-low heat until warmed through. Poach fresh eggs when reheating.