Your cart
Your cart is empty
Subtotal: $0.00
Main dishes



Acquacotta translates to cooked water, but it also means Tuscany by the spoonful. This is another great example of cucina povera, where humble ingredients are transformed into a supremely satisfying meal. Here, our version is vegan but feel free to add a poached egg and/or some grated parmesan for an extra kick.

Preparation 15 min
Cooking time 35 min
Portions 4-6



  1. In a large pot, heat the olive oil over medium heat. Add the onion, celery, garlic, and fennel and cook while stirring for 5 to7 minutes. Season with salt and black pepper.
  1. Add the cabbage and kale and cook until they are wilted, 4 to 6 minutes. Season with salt and black pepper.
  1. Add the bay leaves, marinara sauce, beans with their liquid, and the water. Season with salt and black pepper. Bring to a simmer, cover and for 20 to 25 minutes.
  1. Meanwhile, preheat the oven to 350 °F and line a baking sheet with parchment paper.
  1. Lightly brush the baguette slices with olive oil, place on the prepared baking sheet, and bake for 10 to 12 minutes. The bread should be golden brown.
  2. Once the soup is cooked, place 1 or 2 slices of grilled bread in a bowl and ladle the soup over the bread. If desired, garnish with a drizzle of olive oil and freshly ground black pepper before serving.