Acquacotta

Ingredients:

• 2-3 Tbsp olive oil
• 2-3 garlic cloves crushed
• Pinch of chili
• 2-4 celery stalks chopped
• 1-2 carrots chopped
• 1 cup white wine
• 6 cups water
• 2 stock cubes
• 2 cans chopped tomatoes
• salt and pepper to taste
• 1 cup ricotta cheese (optional)
• 4 eggs (optional)
• 4 slices stale bread (optional)
• Any Italian herbs (parsley or basil) you have on hand (optional)

Instructions:

1. Heat oil in large pot and cook garlic on low for 5 minutes.
2. Add carrots and celery and cook for a further 5 minutes.
3. Sprinkle in chili and stir well, then add water, stock cubes, tomatoes, wine, and salt and pepper.
4. Bring to boil then reduce to a simmer and cook for 1 hour.
5. Once done, add ricotta then blend with stick blender, if desired.
6. You can poach the eggs directly in the soup if desired.
7. Place bread in bowl, pour soup over bread and place one egg per bowl.
8. Garnish with herbs if desired.