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A Tuscan vegetable soup with bread and topped with an egg, AKA acquacotta.
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Rachel Roddy’s Tuscan vegetable broth recipe

A Tuscan vegetable soup with bread and topped with an egg, AKA acquacotta.

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A Tuscan vegetable soup with bread and topped with an egg, AKA acquacotta.

the Guardian

Vegetable soup with bread and eggs, inspired by acquacotta


Ingredients
∙ Serves 4
Produce
  • 2 Onions
  • 4 stick Pale celery
  • 4 Plum tomatoes
  • 1 Potato, large
Refrigerated
  • 4 Eggs
Baking & Spices
  • 1 Salt and black pepper
Oils & Vinegars
  • 80 ml Olive oil, extra virgin
Bread & Baked Goods
  • 4 slice 2-day old bread, day old
Dairy
  • 1 clove Pecorino or parmesan cheese
Other
  • 1 pinch Tiny of fried red chilli flakes , optional
  • 1 handful Big, of mixed chopped greens, chard, borage, sorrel, dandelion, wild fennel or fennel fronds

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