Acquacotta

• Olive oil — 3 tbsp
• Onion — 1 large, sliced
• Celery — 1 stalk + leaves, chopped
• Carrot — 1 medium, chopped
• Tomatoes — 2–3 fresh tomatoes or tomato scraps
• Water — approx. 1 litre
• Salt — to taste
• Black pepper — to taste
• Fresh herbs — basil, parsley, or wild greens (borage, chicory, nettles)
• Stale bread — 4–6 slices, preferably Tuscan unsalted bread
• Eggs (optional) — 1 per person, for the traditional Maremma version

1. 1 Sauté the base vegetables
2. 2 Cook onion, celery, and carrot in olive oil until softened.
3. 3 Add tomatoes
4. 4 Stir in chopped tomatoes or tomato scraps and cook until they release their juices.
5. 5 Add water
6. 6 Pour in enough water to cover the vegetables and bring to a gentle simmer.
7. 7 Season the broth
8. 8 Add salt, pepper, and fresh herbs such as basil or parsley.
9. 9 Simmer slowly
10. 10 Cook for 20–25 minutes until the vegetables are tender and flavours have developed.
11. 11 Prepare stale bread
12. 12 Place slices of stale bread at the bottom of each bowl.
13. 13 Ladle the soup
14. 14 Pour the hot vegetable broth over the bread to soften it.
15. 15 Finish with egg (optional)
16. 16 For the traditional Maremma version, crack an egg into the soup and let it poach gently.
17. 17 Adjust seasoning
18. 18 Taste and correct salt, pepper, and olive oil before serving.

Sustainability impact

Zero‑waste bread reuse — Uses stale bread as a structural component, reducing bakery waste. Low‑energy cooking — Requires only gentle simmering; ideal for energy‑efficient kitchen practices. Vegetable scrap valorisation — Onion skins, celery leaves, and herb stems can be used to enrich broth. Seasonal and local sourcing — Based on ingredients traditionally grown or foraged in the Maremma region. Plant‑forward nutrition — Supports reduced meat consumption and promotes biodiversity through wild greens.

Other Uses