Aquacotta is a simple but classic Italian soup from the Maremma coastal region of Tuscany. I found this version in Claire Thomson’s “Veggie Family Cook Book “.
Ingredients
- 6 tbsps olive oil plus more to drizzle
- 1 onion finely chopped
- 3 celery sticks finely diced
- 2 carrots very finely diced
- 4 garlic cloves finely chopped
- 2 large floury potatoes peeled and diced into 2 cm chunks
- 1 yellow courgette finely chopped
- 1 green courgette finely chopped
- 300 g ripe tomatoes roughly chopped
- 1 tbsp tomato puree
- 1 litre vegetable stock or water
- 4 slices day old sourdough, crusts discarded torn or cut into small pieces
- a small bunch basil leaves and stems chopped
- salt and black pepper
Servings:
Instructions
- First make the soffritto. Heat half the oil in a large saucepan over a medium heat. Add the onion, celery and carrots and fry for at least 15 minutes until very,very soft and the mixture has taken on a little colour. Stir in the garlic and fry for another minute until fragrant.
- Add the potatoes and both courgettes and cook for about 15 minutes , stirring occasionally, until the potatoes are just tender and the courgettes are soft.
- Add the chopped tomatoes and tomato puree and cook for 5 minutes until thickened. Now add the vegetable stock or water. bring to a boil then reduce the heat and leave the soup to simmer for about 5minutes.
- Meanwhile heat the remaining oil in a frying pan over a medium heat. Add the bread and fry for 2-3 minutes until golden brown on the edges. Set aside.
- Once the soup is ready season with salt and black pepper to taste, then stir in the chopped basil and half the bread.
- Divide the soup into bowls and top each with the remaining bread. Drizzle with more oil to finish.
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