Sign up to IndyEat’s free newsletter for weekly recipes, foodie features and cookbook releasesGet our food and drink newsletter for freeGet our food and drink newsletter for free“This rustic Tuscan soup makes magic from pantry basics,” explains telly food writer and Irish presenter Donal Skehan. “Add an egg on top and suddenly it’s brunch-worthy.”Tuscan acquacotta soupServes: 4Ingredients:1 onion1 carrot2 sticks of celery4 garlic clovesOlive oil1 tsp fennel seedsA pinch of chilli flakes2 sprigs of rosemary2 bay leaves1 x 400g tin of chopped tomatoes100g Parmesan, plus the rind1 litre good-quality vegetable stockSea salt and freshly ground black pepper300g cavolo nero or any other leafy green, such as York cabbage or sweetheart cabbage½ a sourdough baguette1 x 400g tin of borlotti beans1 x 400g tin of chickpeas4 eggs2 tbsp flat-leaf parsleyExtra virgin olive oilMethod:open image in gallery‘Donal’s Real Time Recipes’ celebrates fast, flavour-packed meals for busy lives (Yellow Kite)1. Begin by finely dicing the onion, carrot and celery, then finely slice three of the garlic cloves.2. Get a large casserole pot over a medium heat and add a splash of olive oil. Add the onion, carrot and celery and cook for five to six minutes, until softened, then add the garlic, fennel seeds, chilli flakes, rosemary sprigs and bay leaves and fry for a further three minutes.3. Stir in the chopped tomatoes, Parmesan rind and stock. Season with salt and pepper, bring to the boil, then turn down to a simmer.4. Roughly chop the cavolo nero, then put the Parmesan mixture into a mini blender and blitz until coarse.5. Slice the baguette into thick slices and drizzle with olive oil. Place a griddle pan over a medium heat and add the baguette slices. Toast for a few minutes on each side, until charred. Remove from the pan, rub with the remaining garlic clove cut in half and set aside.6. Drain the beans and chickpeas, add to the soup along with the chopped cavolo nero, then allow everything to warm through for a few minutes.7. Now crack the eggs into the soup, nestling them in so that they are slightly submerged. Place a lid on the pot and cook for three to four minutes, or longer if you like your eggs firmer.8. To serve, place a slice of toasted baguette in the bottom of four warmed soup bowls, then spoon an egg on to each slice of bread. Ladle over the soup, discarding the Parmesan rind, rosemary sprigs and bay leaves.9. Roughly chop the flat-leaf parsley and sprinkle over the soup, along with the Parmesan, a good glug of extra virgin olive oil and some cracked black pepper.‘Donal’s Real Time Recipes’ by Donal Skehan (Yellow Kite, £25).
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Tuscan acquacotta soup with eggs and Parmesan recipe
