Serves 4-6

I loved all of the meals I was served while visiting the Maremma region of Tuscany - very simple seasonal cuisine. I had this soup in particular a few times as it was very seasonal during the Autumn months. It is filling, warming and very easy. The best part is the poached egg on top, served with a crusty piece of bread.

3 Tbsp Olive Oil

3-4 Celery Stalks, Chopped

2-3 Medium Carrots, Peeled and Chopped

1 Large Sweet or Red Onion, Chopped

Salt and Pepper

2 Cloves of Garlic, Finely Chopped

4-5 Sprigs of Fresh Thyme

3 Fresh Bay Leaves

50 Grams Dried Porcini Mushrooms

1 Heaped Tbsp Tomato Paste

Healthy Splash of Red Wine

225 Gram Can Chopped Tomatoes

1 Bunch Swiss Chard, Trimmed and Roughly Chopped

900 ml Chicken or Vegetable Stock

2-3 Tbsp Freshly Chopped Italian Flat Leaf Parsley

4-6 Large Fresh Eggs (Depending on Your Serving Size/Guest)

Loaf of Crusty Bread, Sliced

Grated Parmigiano

Heat the olive oil in a large dutch oven over medium heat. Add in the celery, carrots and onion. Season with salt and pepper. Sauté for 8 minutes. While the vegetables are sautéing, soak the dried porcini in some hot water and set aside.

Add the garlic to the vegetables and cook for a further minute. Add in the thyme and bay leaves. Stir.

Remove the porcini, reserving the soaking liquid. Chop the porcini and add to the pot along with the reserved soaked liquid. Cook for 5 minutes more.

Add in the tomato paste and stir to distribute, cook for 1 minute then add in the splash of wine. Allow the wine to cook out then add in the chopped tomatoes and Swiss chard. Stir.

Pour in the stock and raise the heat. Bring to a gentle simmer and cook for a further 10-12 minutes.

Poach the eggs in a separate saucepan for 3-4 minutes until the whites are set but the yolks are still soft.

Toast the bread.

Serve the soup in bowls topped with a poached egg and a side of toasted bread OR place the bread on the soup and lay the egg atop the bread. Sprinkle the soup with a fresh grating of parmigiano.