Acquacotta Soup
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10Prep Time Minutes
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50Total Time Minutes
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11Number of Ingredients
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6Servings
Dice the carrots, celery, and onions into approx. 1cm cubes. In a pot, add in olive oil and the diced vegetables. Bring to medium heat.
Sauté the diced vegetables and 4 cloves of smashed garlic. When the vegetables have softened, add in 1 can (7986 mL) of the Hunt’s Heirloom Diced Italian Herb and 2 cans (398 mL each) of the Hunt’s Heirloom Diced. Add in a generous pinch of salt and pepper.
Let it simmer for 10 minutes, stirring occasionally. Add in 1 litre of chicken or vegetable stock to the tomato mixture. Cover the pot with the lid slightly off and bring the temperature down to low. Let it simmer for 40 mins.
Toast some bread slices and rub them with a clove of garlic. Tear into small pieces and place a couple of pieces into your serving bowls.
Take 4 eggs and carefully crack them into the soup while it is still on a low simmer. Once the egg is fully cooked, it is ready to serve.
Carefully ladle the soup with the egg into your serving bowl with bread. Top with parmigiano and enjoy.
Acquacotta Soup