Acquacotta

Acquacotta is a traditional Italian soup originating from the Tuscan countryside, known for its simplicity and rich flavors. This healthy version combines fresh vegetables and aromatic herbs to create a nourishing dish that's perfect for any season.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Garlic - 2 cloves, minced
• Zucchini - 1 medium, diced
• Tomatoes - 400 grams, canned, chopped
• Vegetable broth - 500 ml
• Bay leaf - 1
• Fresh thyme - 1 teaspoon, chopped
• Salt - to taste
• Black pepper - to taste
• Egg - 2 large
• Fresh parsley - 2 tablespoons, chopped for garnish
• Crusty bread - 2 slices, toasted

Steps

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables soften.
3. Stir in the minced garlic and diced zucchini, cooking for another 3 minutes.
4. Add the canned tomatoes, vegetable broth, bay leaf, and thyme. Bring to a simmer and let it cook for about 15 minutes.
5. Season with salt and black pepper to taste.
6. In a separate pot, bring water to a gentle simmer. Crack the eggs, one at a time, into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.
7. Remove the bay leaf from the soup and ladle the soup into bowls.
8. Top each bowl with a poached egg, garnish with fresh parsley, and serve with toasted bread on the side.

Nutrition

• Calories: 320
• Protein: 14 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 186 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories while providing a good source of protein and healthy fats.

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