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Acquacotta
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.
Instructions
- 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.