Acquacotta is a rustic Tuscan bread soup with a light tomato broth, softened sweet onions and celery, and a delicately poached egg on top. It is simple, comforting, and deeply flavorful despite its modest ingredients, making it ideal for an easy weeknight meal.

Ribollita is a thick, comforting Tuscan soup where creamy cannellini beans, sweet soffritto, tomatoes, and earthy cavolo nero are bound together with rustic bread. The result is deeply savory, hearty, and silky in a humble, farmhouse way, finished with fruity olive oil.

Crisp rustic bread is rubbed with garlic and ripe tomato until the crust becomes juicy and fragrant. Extra-virgin olive oil and flaky sea salt complete this simple, intensely flavorful tapa.