Gluten-Free Acquacotta (Tuscan Vegetable Soup with Egg)

Ingredients

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• 3 tbsp olive oil
• 2 medium red onions, thinly sliced
• 3 stalks celery, sliced
• 2 cloves garlic, sliced
• 1 can (14.5 oz) whole peeled tomatoes, crushed by hand
• 5 cups water or gluten-free vegetable broth Shop
• 4 cups chard or kale, chopped
• 1 tsp kosher salt
• 1/4 tsp crushed red pepper flakes Shop
• 4 large eggs
• 4 slices gluten-free bread, toasted Shop
• 1/3 cup Pecorino or Parmesan, grated

Instructions

1. 1 Heat the oil in a wide pot over medium-low heat. Cook the onions and celery slowly for 15 minutes until very soft. Add the garlic and red pepper flakes for 1 minute.
2. 2 Add the tomatoes, water or broth, and salt. Simmer 15 minutes.
3. 3 Stir in the greens and simmer 5 minutes until tender. Taste for salt.
4. 4 Lower to a gentle simmer. Crack the eggs into the soup, spaced apart, cover, and poach 4 to 5 minutes until the whites are set and the yolks are still soft.
5. 5 Put a slice of toasted gluten-free bread in each bowl, ladle soup and an egg over it, and finish with grated cheese.

Nutrition (per serving)

Tips & Notes

• Toast the bread well so it holds up in the broth.
• Mushrooms or a handful of white beans make it heartier.
• Make the soup ahead and poach the eggs just before serving.

Common questions