Acquacotta

 
 

Preparation Time: 10-15 mins

Cooking Time: 15-20 mins

Serves: 5-6

 

Ingredients:

  • 70g/2.5oz white onion, diced

  • 120g/4.25oz roma tomatoes, diced

  • 120g/4.25oz carrots, diced

  • 70g/2.5oz celery, diced

  • 100g/3.5oz bell pepper, diced

  • 30ml/1fl oz olive oil 1/2 tsp. dried basil

  • 1/2 tsp. dried marjoram

  • 1 tbsp. fresh flat-leaf parsley, roughly chopped

  • 1500ml/1.5 quarts vegetable stock

  • 2 pcs. bay leaf Fried egg for serving

  • Bread (gluten-free optional) for serving


Method:

  1. Heat olive oil in a stockpot.

  2. Add onions, tomatoes, carrots, celery and bell pepper. Sautee for 3-5 minutes.

  3. Add vegetable stock, basil and marjoram. Simmer for 15-20 minutes.

  4. Put bread slices in serving bowls and top with a fried egg.

  5. Ladle soup over the bread.

 
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