Acquacotta – Tuscan Peasant Soup with Cabbage

This Tuscan soup starts with onions cooked slowly in olive oil, then turns into a vegetable-and-bean broth with cabbage, kale, tomato, and basil. It is served baked, layered with toasted bread and Parmesan, and finished with eggs set right on top.

Acquacotta – Tuscan Peasant Soup with Cabbage

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Servings: 6 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• 4 cups 960 ml onions, sliced about 1/3 inch thick
• Salt
• 1/2 cup 120 ml extra virgin olive oil
• 3 cups 720 ml celery, chopped fine, including leaves
• 3 cups 720 ml Savoy cabbage, shredded very fine
• 2 cups 480 ml kale leaves, chopped
• 1 cup 240 ml tomato, diced
• 8 basil leaves torn into smaller pieces
• 1 bouillon cube
• 1/3 cup 80 ml dried cannellini beans, soaked and cooked and drained
• Black pepper ground fresh from the mill
• 12 thin toasted slices of day-old bread OR Olive Oil Bread
• 1/3 cup 80 ml freshly grated parmigiano-reggiano cheese
• 1/3 cup 80 ml lemon juice
• 6 eggs

Equipment

• Pot
• Oven

Method

 

1. Put the onions in a pot with a pinch of salt and part of the olive oil. Cook over medium-low heat, stirring occasionally, until the onions soften and become golden.
2. Add celery and cook 2 to 3 minutes. Add cabbage and cook 2 to 3 minutes. Add kale and cook 2 to 3 minutes, stirring from time to time.
3. Add the tomato and basil and stir well. Add the bouillon cube. Add enough water to cover the vegetables by about 2 inches. Add the cooked beans, cover, and simmer 30 minutes.
4. Take the pot off the heat. Stir in the remaining olive oil, the lemon juice, and a few grindings of pepper. Let stand about 10 minutes.
5. Preheat the oven to 400 F (205 C). Toast the bread slices. In a lidded ovenproof casserole, make 3 layers: bread, soup, and Parmesan. End with soup and cheese on top.
6. Break the eggs over the top. Spoon about 1 tbsp of soup over each egg. Cover and bake 6 minutes. Uncover and bake 4 minutes more. Serve with a wide spatula.

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