July 17, 2026

Acquacotta Soup

Name: Acquacotta Soup
Prep time: 10 min
Total time: 50 min
Yield: 6
Ingredients: 1 can (796 mL) Early Harvest Heirloom Diced Tomatoes with Italian Spices; 2 cans (398 mL each) Early Harvest Heirloom Diced Tomatoes; 2 carrots peeled and diced (approx. 1cm); 3 stalks of celery (approx. 1cm); 2 onions peeled and diced (approx. 1cm); 1 L Chicken or Vegetable stock; 6 Tbsp (90 mL) Olive Oil; 4 cloves smashed garlic; Handful of fresh basil; 4 Eggs; 4 Slices of bread, toasted

10

Prep Time Minutes
50
Total Time Minutes
11
Number of Ingredients
6
Servings

Tags:

Hunt’s,
Winter,
Soup/Chili/Stew,
Fall,
Stove Top,
Over 45 min

Ingredients

1 can (796 mL) Early Harvest Heirloom Diced Tomatoes with Italian Spices
2 cans (398 mL each) Early Harvest Heirloom Diced Tomatoes
2 carrots peeled and diced (approx. 1cm)
3 stalks of celery (approx. 1cm)
2 onions peeled and diced (approx. 1cm)
1 L Chicken or Vegetable stock
6 Tbsp (90 mL) Olive Oil
4 cloves smashed garlic
Handful of fresh basil
4 Eggs
4 Slices of bread, toasted

Directions

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Step one

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.
Step two

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.
Step three

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.
Step four

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.
Step five

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.
Step six

Carefully ladle the soup with the egg into your serving bowl with bread. Top with parmigiano and enjoy.