Traditional Tuscan peasant food that’s surprisingly good for the simplicity of its ingredients.
- 4 to 6 cups (1 to 1.5 L) water or vegetable stock
- 1 bunch chicory, chopped
- 2 cups (500 mL) shredded cabbage
- 2 large carrots, thinly sliced 1 onion, sliced
- 4 to 6 eggs (1 egg per person; optional)
- Salt, QB
- 4 to 8 slices day-old Tuscan-style bread (1 to 2 slices per person), toasted
- Freshly cracked black pepper, QB
- Extra-virgin olive oil, for drizzling
Put the water or stock in a large pot and bring to a boil. Add all of your vegetables, and then reduce the heat to a simmer and cook until the carrots are soft. Taste the soup and QB your salt and pepper.
Crack the eggs into the simmering soup and cook until they are poached.
To serve, place a slice of crostini in the bottom of each soup bowl. With a slotted spoon, divide the vegetables and eggs among the bowls. Pour in as much of the broth as you’d like. Finish with some fresh cracked black pepper and a drizzle of olive oil.