ACQUACOTTA (TUSCAN VEGETABLE SOUP)
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
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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