Steps

1. Finely chop 3 onions against the grain.
   🕒 01:57
2. Finely chop 2-3 celery stalks. Remove the leaves if you dislike their bitterness.
   🕒 02:42
3. Heat a generous amount of olive oil in a frying pan and add the finely chopped onions. Sauté lightly.
   🕒 02:22
4. Add the finely chopped celery to the sautéed onions and continue to cook.
   🕒 03:25
5. Add the 1200g can of whole tomatoes to the pot, crushing them as you add. Remove any hard parts or crush them beforehand.
   🕒 04:26
6. Add 200-400cc of vegetable broth to the pot. Use more broth if you prefer a soupier consistency.
   🕒 05:35
7. Cover and simmer for about 40 minutes until the onions and celery are tender and the mixture has a soup-like consistency.
   🕒 05:59
8. Add salt to the simmered soup and adjust seasoning.
   🕒 06:29
9. Tear 1 bunch of basil and add it to the soup.
   🕒 06:44
10. Place a suitable amount of toasted baguette into a bowl.
    🕒 07:17
11. Sprinkle a generous amount of Parmigiano-Reggiano over the baguette.
    🕒 07:41
12. Pour the soup into the bowl, allowing the baguette to absorb the liquid.
    🕒 07:53
13. Crack an egg over the soup, and add a little more Parmigiano-Reggiano and olive oil.
    🕒 08:08
14. Heat in the oven or steam until the egg is just lightly cooked.
    🕒 08:28
15. (Alternative version) Crack 2 eggs into the pot, cover, and cook until lightly set.
    🕒 08:43
16. Line a soup plate with stale baguette slices and ladle the soup over them.
    🕒 08:54
17. Sprinkle Parmigiano-Reggiano over the baguette.
    🕒 09:00
18. Gently place the lightly cooked egg on top of the soup.
    🕒 09:07
19. Drizzle with more Parmigiano-Reggiano and a little olive oil.
    🕒 09:37
20. Acquacotta is ready.
    🕒 09:41