Celery Soup (Zuppa Di Accia)

60 minutes Prep: 20 minutes Cook: 40 minutes

287 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1/4	cup	olive oil, extra-virgin
1	small	onion	finely chopped
4	cups	celery	sliced in 1/4 inch slices
1/4	cup	celery	tops, chopped
5	cups	chicken broth	hot
1	x	salt
12	each	bread, italian	toasted, slices
3	large	eggs	hard-boiled, chopped
3	ounces	sausage	dried, chopped
4	ounces	provolone cheese	mild, chopped
1	x	pecorino cheese	grated

Directions

Heat the olive oil in a soup pot, add the onion, celery and celery tops; cook over low heat until softened, about 8 minutes.

Add the hot broth and salt and bring to a boil, then simmer, partially covered, for 20 minutes.

Prepare the Italian toasts.

Lightly brown the 6 slices of Italian bread in a 400 degrees F oven until golden on both sides.

Brush with olive oil on one side.

Place the Italian toasts in the bottom of 6 soup bowls.

Divide the eggs, sausage, and cacciocavallo cheese evenly among the 6 servings and place on top of the bread.

Bring the soup to a boil and ladle while hot into the bowls.

Sprinkle with the grated pecorino cheese and lovage leaves (or chopped celery tops).

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Nutrition Facts

Serving Size 342g

Amount per Serving

Calories 287 65% of calories from fat

	% Daily Value*
Total Fat 21.0g	32%
Saturated Fat 6.0g	29%
Trans Fat 0.0g
Cholesterol 131mg	44%
Sodium 577mg	24%
Total Carbohydrate 11.0g	4%
Dietary Fiber 1.0g	5%
Sugars 5.0g
Protein 14.0g	29%

Vitamin A	11%		Vitamin C	6%
Calcium	13%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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