Here’s a recipe for Acquacotta soup for 4 servings:

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 carrots, diced
• 1 can (400g) diced tomatoes
• 4 cups vegetable broth
• 4 slices stale bread, torn into pieces
• 4 large eggs
• Salt and pepper to taste
• Grated Parmesan cheese (for serving)
• Chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, diced celery, and diced carrots. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Pour in the diced tomatoes with their juices and vegetable broth. Bring the soup to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.
3. Add torn pieces of stale bread to the pot and simmer for an additional 5 minutes, allowing the bread to soak up the flavors of the soup.
4. Crack an egg into a small bowl, then gently slide it into the simmering soup. Repeat with the remaining eggs, spacing them out evenly in the pot. Cover and cook for about 3-5 minutes, or until the egg whites are set but the yolks are still runny.
5. Season the soup with salt and pepper to taste.
6. Ladle the Acquacotta soup into bowls, making sure each serving has an egg. Sprinkle with grated Parmesan cheese and chopped fresh parsley.
7. Serve hot and enjoy your comforting Acquacotta soup!

Buon appetito!