Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • thinly sliced toasted Italian bread
  • 5 eggs, beaten in a bowl
  • 1 1/2 cups - olive oil
  • a six inch stick celery, a small carrot, and three small onions, minced together
  • A small crumbled hot pepper
  • 2 pounds beet greens or spinach, stemmed, washed and coarsely chopped
  • 1 pound peeled, chopped ripe tomatoes (canned will do in a pinch)
  • up to a pound of vegetables such as peas, beans, bell peppers, artichoke hearts, or whatever else is in season that you might fancy (optional)
  • 1 1/2 quarts boiling water
  • salt to taste

How to Make Acquacotta

  • Set a heavy bottomed pan on the fire.
  • When it's hot, add the oil and the onion mixture; season the mixture with salt and the chili pepper.
  • When the onions have turned translucent, add the greens.
  • Cover and cook over a low heat till the greens have wilted.
  • Then add the tomatoes and the other vegetables, if you're including them.
  • Simmer for about twenty minutes, then add boiling water.
  • Check the seasoning and simmer for another twenty minutes.
  • Meanwhile, mix the eggs and cheese together, adding salt if necessary.
  • Line the bottoms of your soup bowls with thinly sliced toasted bread and spoon the beaten egg mixture over the bread.
  • Bring the soup to the table, stir it well, and ladle.