Tuscan Stone Soup: Acqua Cotta

Serves: 4 to 6

3 medium yellow onions, chopped
1 celery stalk, chopped
1 carrot, chopped
1 red bell pepper, chopped
1 lb. peeled, chopped tomatoes
1 lb. fresh spinach leaves
5 tablespoons extra virgin olive oil
6 cups water or chicken stock (or vegetable stock)
4 fresh eggs, beaten
1 cup romano cheese, grated
Salt and pepper to taste

Slices of toasted Italian or French bread – slice on the bias for good size

Heat oil in a large stock pot, add onions, celery, carrot and bell pepper and cook over medium heat until the onions are translucent, about 5 minutes. Add the spinach leaves and cook over low heat until the greens have wilted.

Add the tomatoes and cook over medium-low heat for 20 minutes. Add the water or stock and taste-test for seasoning, simmer over medium-low heat for 15 minutes.

Mix the eggs and cheese together. Line each serving bowl with one slice of toasted bread and spoon the egg mixture over the bread.

Stir the soup well and ladle into each bowl – enjoy!

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