Acquacotta

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 4 ripe tomatoes, diced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 cups vegetable broth
• 4 slices of stale bread
• 4 eggs
• Grated Pecorino cheese

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, celery, bell pepper, and zucchini. Sauté until the vegetables are tender.
2. Add the diced tomatoes to the pot, along with the basil, oregano, salt, and pepper. Cook for a few minutes until the tomatoes start to break down.
3. Add the vegetable broth to the pot and bring the soup to a simmer. Let it cook for about 20 minutes.
4. Arrange the slices of stale bread at the bottom of each serving bowl.
5. Crack an egg into each bowl, on top of the bread.
6. Ladle the hot soup into the bowls, over the bread and egg. The heat from the soup will gently cook the egg.
7. Sprinkle each bowl with grated Pecorino cheese before serving.

Enjoy your homemade Acquacotta! 🍲