Acquacotta (Tuscan Vegetable Soup) Recipe

Name: Acquacotta (Tuscan Vegetable Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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!

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs fresh or frozen greens, any will do, 1 onion, 1 cup celery, 1 cup parsley, and more.

Yes, Acquacotta (Tuscan Vegetable Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Acquacotta (Tuscan Vegetable Soup)

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