Acquacotta

Ingredients

Olive oil

3 tablespoons

Onion

1 medium, diced

Garlic

2 cloves, minced

Carrot

1 large, diced

Celery

2 stalks, diced

Tomatoes

4 large, chopped (or 1 can of diced tomatoes)

Water

6 cups

Salt

to taste

Black pepper

to taste

Stale bread

4 slices (preferably rustic or country-style)

Parmesan cheese

1/2 cup, grated (plus extra for serving)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
2. Add the diced carrot and celery to the pot, sautéing for an additional 5-10 minutes until the vegetables are softened.
3. Stir in the chopped tomatoes and cook for another 5 minutes, allowing the flavors to meld.
4. Pour in the water and season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 45 minutes. Stir occasionally.
5. To serve, place a slice of stale bread in each bowl. Ladle the hot soup over the bread, ensuring it is well-soaked.
6. Top each bowl with a generous amount of grated Parmesan cheese and additional black pepper, if desired.