Acquacotta is a traditional Tuscan soup whose name means "cooked water." Originally prepared by shepherds and farmers, it transforms simple vegetables, herbs, tomatoes, and stale bread into a rich, satisfying meal finished with a perfectly poached egg and Pecorino Toscano.
Day-old rustic bread works best because it absorbs the broth without falling apart. For the most authentic flavor, use Pecorino Toscano and high-quality extra-virgin olive oil as the finishing touch.
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery, and cook until softened, about 10 minutes.
Stir in the garlic and tomato paste, cooking for 1 minute.
Add the diced tomatoes, vegetable broth, thyme, and half of the parsley.
Bring to a simmer and cook for 25 minutes.
Season with salt and freshly ground black pepper.
Place one slice of rustic bread into each serving bowl.
Crack the eggs directly into the simmering soup and poach them for 3 to 4 minutes, until the whites are set and the yolks remain runny.
Carefully place one poached egg into each bowl over the bread.
Ladle the hot soup around the bread and egg.
Sprinkle generously with Pecorino Toscano and the remaining parsley.
Finish with a drizzle of extra-virgin olive oil and serve immediately.
