Acquacotta (Tuscan Vegetable Soup) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. in food processor put in celery, garlic, onion, parsley, and basil; till minced.
2. in large stock pot, heat EVOO.
3. Add vegetables from processor and cook til they are soft.
4. Add tomato paste red pepper flakes, salt and pepper, saute 2 min until the paste is incorporated with the vegetables.
5. Add the greens and cook for 2 minutes or so.
6. Add water and bring to a boil.
7. Lower heat and simmer for 30 minutes.
8. Place toasted bread in bowl.
9. Place poached egg on bread.
10. Spoon soup over both.
11. Sprinkle with cheese
12. Enjoy!
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