Tuscan Vegetable Soup - {Acquacotta}

Recipe Ingredients

1		Red onion or 1 leek - roughly chopped (large)
1 1/2		Celery stalks - roughly chopped
3 tablespoons	45ml	Extra-virgin olive oil
1/4 lb	113g / 4oz	Swiss chard - clean, torn in half
		= (or 1/2 oz porcini mushrooms, soaked
		And drained)
		Half of a peperoncino or any
		Hot red pepper, fresh or dried
1/2 cup	118ml	Tomato pulp - seeded, juiced,
		And chopped if fresh or drained
		And diced if canned
3 cups	711ml	Simmering water
		Sea salt - to taste
2		Eggs (preferably organic)
2		Rustic country-style bread - lightly toasted
1 teaspoon	5ml	Chopped parsley
1/4 cup	49g / 1.7oz	Grated Parmigiano-Reggiano or
		Tuscan pecorino cheese

Recipe Instructions

Place the toasted bread in two soup bowls.

Place the onion and celery in a 3-quart, heavy-bottomed, nonreactive pot. Drizzle with extra-virgin olive oil and stir to coat. Cook over a medium-low heat, or until the onion is translucent but not brown. Add Swiss chard (or porcinis, if using) and stir briefly to wilt. Add hot pepper, tomatoes, and simmering water. Season lightly with salt and cook over a low heat (barely a simmer) for 20 minutes, until vegetables are very soft.

As vegetables are cooking, bring about an inch of water and a half teaspoon of salt to a boil in a deep skillet. At the end of the vegetables' cooking time, turn the skillet heat down to a gentle simmer. Add the parsley to the soup.

Break the eggs into a small bowl, one at a time, and slide them into the simmering water. Cook for about 3 minutes, until the whites are set, but the yellow is still runny. When done, use a large slotted spoon to place one egg on each toast slice in bowls. Ladle broth and vegetables over each egg and top with a generous sprinkling of the cheese.

This recipe yields 2 servings.

Source:
Bon Appetit, March 2001

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