here's a recipe for acqua cotta recreated from Lidia Bastianich's tv shoe.
1 onion, finely chopped
2 ribs celery plus leaves,
about 1 cup loosely packed flat-leaf parsley leaves,
about 1 cup loosely packed basil leaves
2-3 T. tomato paste (or 1 fresh tomato, peeled and chopped)
1 tsp dried chili flakes
3-4 T. approx. olive oil
1 bunch chard, deribbed, sliced in thick ribbons, (I also finely slice the ribs and add them and I will also mix colors of chard, red and yellow and green)
Salt to taste
Slices of grilled Italian bread (stale is just fine)
In a food processor, finely chop onion, celery ribs + leaves, parsley and basil.
Heat about 3 tablespoons olive oil in a haevy stock pot and cook this mixture for several minutes til it begins to dry and caramelize slightly.
Push onion mixture to one side of the pan, and add an additional tablespoon of oil. Fry the chilies for a minute, and add the tomato paste. Fry for a few seconds, then mix together with the onion mixture.
Add your chard, well-washed, with white ribs cut out, sliced into wide ribbons. Add boiling water(about 8 to 10 cups?) to completely cover greens and cook at a vigorous simmer for about 40 minutes. Salt to taste.
Ladle several cups of the finished soup back into a deep sauté pan and keep it at a simmering boil. Create 5 slight indentations in the chard and crack an egg into each one to poach. This will take only a few minutes to cook in the hot broth and you want the centers/yolks to remain runny.
In individual soup bowls place a couple of slices of grilled bread that has been rubbed with garlic. Use a spatula to carefully lift a poach egg with plenty of veggies underneath onto the bread and then ladle plenty of the soup around it. Sprinkle with grated parmesan cheese.