ACQUACOTTA (TUSCAN VEGETABLE SOUP)

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Acquacotta (Tuscan Vegetable Soup) image

This is my version of a recipe I saw Lidia prepare on her show. It's fast, filling, comforting, and adaptable. I make this about every 2 weeks or so, and it gets even better when reheated. And besides being fast, it's cheap to make. It's a whole meal in 1 bowl. I have made this soup with kale, spinach, escarole, beet greens, mustard greens, Swiss chard, and all are good.

Provided by jcbookmaster56

Categories     Stocks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 lbs fresh or frozen greens, any will do
1 onion
1 cup celery
1 cup parsley
1/4 cup basil leaves
1/4 cup extra virgin olive oil
1 pinch red pepper flakes, to taste
1 (6 ounce) can tomato paste
9 cups water
1 pinch salt and pepper, to taste
1 -2 garlic clove
1 egg, poached
1 slice toasted rustic bread
parmesan cheese or romano cheese, grated

Steps:

  • in food processor put in celery, garlic, onion, parsley, and basil; till minced.
  • in large stock pot, heat EVOO.
  • Add vegetables from processor and cook til they are soft.
  • Add tomato paste red pepper flakes, salt and pepper, saute 2 min until the paste is incorporated with the vegetables.
  • Add the greens and cook for 2 minutes or so.
  • Add water and bring to a boil.
  • Lower heat and simmer for 30 minutes.
  • Place toasted bread in bowl.
  • Place poached egg on bread.
  • Spoon soup over both.
  • Sprinkle with cheese
  • Enjoy!

Nutrition Facts : Calories 141.9, Fat 10.3, SaturatedFat 1.6, Cholesterol 35.2, Sodium 292.9, Carbohydrate 10.9, Fiber 2.4, Sugar 4.9, Protein 3.3

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