Acquacotta
By: Nikki Brown
Published: Saturday, September 23, 2017 - 12:54pm

Ingredients




70g/2.5oz white onion, diced
120g/4.25oz roma tomatoes, diced
120g/4.25oz carrots, diced
70g/2.5oz celery, diced
100g/3.5oz bell pepper, diced
30ml/1fl oz olive oil
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1 tbsp. fresh flat leaf parsley, roughly chopped
1500ml/1.5 quarts vegetable stock
2 pcs. bay leaf
Fried egg for serving
Bread (guten-free optional) for serving

Preparation

1 Heat olive oil in a stock pot. 2 Add onions, tomatoes, carrots, celery and bell pepper. Sautee for 3-5 minutes. 3 Add vegetable stock, basil and marjoram. Simmer for 15-20 minutes. 4 Put bread slices in serving bowls and top with fried egg. 5 Ladle soup over the bread.

About

We have the Italians to thank for bringing this humble soup into our kitchens. Originating in Tuscany centuries ago as a means for the poor to use up stale, leftover bread. Today, we are just grateful that we have a hearty, tasty way to use up leftover ingredients that create a deeply-satisfying meal that is not only well-balanced and healthy, but simple to throw together. While it may not have been a dish for the wealthy, we think you will be peasantly surprised.