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."
 
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Ready In:
40mins
Ingredients:
14
Serves:
6-8

ingredients

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directions

  • 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!

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RECIPE SUBMITTED BY

I consider myself one of the laziest cooks I know. I will try almost anything concerning food, as long as it doesn't take long to make.I love to experiment. I work in a bookstore, so I get to look at all the new cookbooks when they are published, and get the first look at the newest food porn out there. I was a short order cook for about 10 years; but now I just cook for fun.
 
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