Acquacotta Maremmana (Tuscan Vegetable Soup with Poached Eggs)

Ingredients

• 2 cloves garlic
• 1 white onion
• 2 celery stalks
• 1 large carrot
• 7 oz rainbow chard or greens ((200g))
• 14 oz canned plum tomatoes ((400g) I recommend Mutti)
• 4 large eggs
• 1 pinch Chilli flakes
• 3 and 3/4 cups vegetable stock ((900ml))
• 4 slices crusty white bread
• Pecorino cheese (for serving)
• Salt and pepper
• Olive oil

Steps

1. 1

   Chop the carrot, celery and onion into medium-sized chunks and place in a bowl. Finely chop the garlic, set aside. Wash and roughly chop the greens/chard, set aside. Drain the plum tomatoes. Make up your stock.

2. 2

   Put 2 tablespoons of olive oil in a large pot. Once hot, add the onion, carrot, and celery and saute gently until softened (about 10 minutes). Add the chopped garlic, chilli flakes and a pinch of salt and pepper and saute for 30-40 seconds.

3. 3

   Next, add the chopped chard and stir through the vegetables. Add the drained plum tomatoes and vegetable stock. Simmer for 45 minutes uncovered.

4. 4

   5 minutes before the end, toast the slices of crusty bread and place each slice at the bottom of your serving bowls. Top each slice with a drizzle of olive oil and a generous amount of grated pecorino cheese.

5. 5

   When the soup is ready, turn it down low and crack each egg into the soup. Cover with a lid and let the eggs poach for 6-7 minutes.

6. 6

   Once cooked, place each egg on top of the toasted bread and ladle over the rest of the soup. Top the egg with a pinch of salt and pepper and serve.