Don't miss another issue…      Subscribe

Acquacotta

 
7

We have the Italians to thank for bringing this humble soup into our kitchens. Originating in Tuscany centuries ago as a means for the poor to use up stale, leftover bread. Today, we are just grateful that we have a hearty, tasty way to use up leftover ingredients that create a deeply-satisfying meal that is not only well-balanced and healthy, but simple to throw together. While it may not have been a dish for the wealthy, we think you will be peasantly surprised.

Yield

6

servings

Prep

15

min

Cook

20

min

Ready

35

min

 

Ingredients

70g/2.5oz white onion, diced
120g/4.25oz roma tomatoes, diced
120g/4.25oz carrots, diced
70g/2.5oz celery, diced
100g/3.5oz bell pepper, diced
30ml/1fl oz olive oil
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1 tbsp. fresh flat leaf parsley, roughly chopped
1500ml/1.5 quarts vegetable stock
2 pcs. bay leaf
Fried egg for serving
Bread (guten-free optional) for serving

Directions

  1. Heat olive oil in a stock pot.
  2. Add onions, tomatoes, carrots, celery and bell pepper. Sautee for 3-5 minutes.
  3. Add vegetable stock, basil and marjoram. Simmer for 15-20 minutes.
  4. Put bread slices in serving bowls and top with fried egg.
  5. Ladle soup over the bread.

 

* not incl. in nutrient facts

Add review

 

 

Comments

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed