Tuscan Maremma Style Vegetable and Egg Soup

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Acquacotta, meaning 'cooked water' in Italian, is a rustic peasant soup from the coastal Maremma region of southern Tuscany. Built on a foundation of sautéed vegetables, ripe tomatoes, and good olive oil, it is finished with a poached egg, toasted bread, and a generous grating of pecorino for a humble yet deeply satisfying bowl.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 24 gFat
• 6 gSaturated Fat
• 34 gCarbs
• 7 gFiber
• 11 gSugar
• 19 gProtein
• 1180 mgSodium
• 780 mgPotassium
• 260 mgCalcium
• 4 mgIron
• 42 mgVitamin C
• 580 mcgVitamin A

Ingredients

For the soffritto and broth

• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 1 large yellow onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery ribs, diced
• 3 garlic cloves, thinly sliced
• 1 small fennel bulb, trimmed and diced, fronds reserved
• 1/4 tsp red pepper flakes
• 1 cup dry white wine
• 1 28 oz can San Marzano whole tomatoes, crushed by hand
• 6 cups warm vegetable or chicken broth
• 1 small Savoy cabbage, cored and shredded (about 4 cups)
• 2 tsp kosher salt, plus more to taste
• Freshly ground black pepper

For serving

• 4 large eggs, cold
• 4 thick slices stale country bread, toasted
• 3/4 cup finely grated Pecorino Toscano cheese
• Flaky sea salt, for finishing
• Reserved fennel fronds, chopped

Directions

1. Heat the olive oil in a wide, heavy pot over medium heat. Add the onion, carrots, celery, fennel bulb, and a generous pinch of salt, and cook gently for 10 minutes until softened but not browned.
2. Add the garlic and red pepper flakes and cook for 1 minute until fragrant. Pour in the white wine, scraping up any bits, and simmer until reduced by half, about 3 minutes.
3. Add the crushed tomatoes and their juices and simmer for 10 minutes until thickened. Pour in the warm broth and bring to a gentle boil.
4. Stir in the shredded cabbage, season with salt and pepper, and simmer uncovered for 12 to 15 minutes until the cabbage is tender and the broth is richly flavored. Taste and adjust seasoning.
5. Meanwhile, bring a wide pan of lightly salted water to a bare simmer and poach the eggs for 3 to 4 minutes until the whites are just set but the yolks remain runny. Lift out with a slotted spoon.
6. Place a toasted bread slice in the bottom of each warmed bowl and ladle the hot soup over it. Top each with a poached egg, scatter generously with pecorino and chopped fennel fronds, finish with flaky salt and a drizzle of olive oil, and serve immediately.

Cook’s Notes

• True to tradition, do not rush the soffritto; slow cooking of the aromatics gives the broth its soul despite the humble name 'cooked water'.
• Use the best quality extra-virgin olive oil you can find, as it is the dominant flavor in this dish, finishing and base alike.
• If wild fennel fronds are unavailable, a teaspoon of fennel pollen or a small amount of chopped fresh dill adds a similar coastal herbal note.
• For a heartier version, add a handful of cannellini beans with the broth, or a thin slice of pancetta crisped at the start of cooking.
• The soup tastes even better the next day; just poach fresh eggs and toast fresh bread when reheating the broth.

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