Recipe: Acquacotta

Acquacotta

Serves 4

Ingredients

1 tbsp. olive oil

1 onion, finely chopped

2 cloves garlic, minced

2 celery stalks, chopped

1 carrot, peeled and chopped

1 cup diced tomatoes

4 cups vegetable broth

Salt to taste

Pepper to taste

1 bunch of spinach, washed and roughly chopped

4 large eggs

4 slices of rustic bread, toasted

Grated Parmesan cheese, for serving

Heat the olive oil in a large pot over medium heat.

Add the onion and garlic, and sauté until the onion becomes translucent.

Incorporate the celery and carrot, cooking for about 5 minutes until they begin to soften.

Stir in the diced tomatoes and cook for another 3 minutes.

Pour in the vegetable broth and season with salt and pepper. Bring the mixture to a boil.

Reduce the heat and let it simmer for about 20 minutes.

Add the spinach and cook until it wilts, approximately 3 minutes.

During the last 5 minutes of simmering, carefully crack the eggs into the soup, leaving space between each. Allow them to poach gently in the soup.

To serve, place a slice of toasted bread at the bottom of each bowl.

Ladle the soup and an egg into each bowl over the bread.

Sprinkle with grated Parmesan cheese before serving.