Acquacotta (Vegetable Soup)
Ingredients
- 1 lb. Swiss chard or kale ⓘ
- 4 Tbs. extra virgin olive oil, plus extra for drizzling
- 1 large yellow onion, finely chopped ⓘ
- 2 carrots, peeled and finely chopped
- 2 stalks celery, finely chopped ⓘ
- 1/2 tsp. salt, or to taste ⓘ
- 1/2 tsp. crushed red pepper, or more to taste ⓘ
- 2 Tbs. tomato paste ⓘ
- 1 cup tomato puree ⓘ
- 2-inch Parmesan rind ⓘ
- 6 1-inch-thick slices Italian bread ⓘ
- Grated Parmesan cheese for garnish ⓘ
Instructions
- Rinse chard in several changes of water until completely free of grit.
- Drain, stack leaves on cutting board and finely chop.
- Heat olive oil in large pot over medium heat.
- Add onion, carrots and celery, and cook, stirring often, about 10 minutes, or until softened.
- Stir in salt, crushed red pepper and tomato paste; cook 2 minutes.
- Reduce heat to medium-low, add 8 cups water, tomato puree, Parmesan rind and chopped greens.
- Cook, partially covered, 45 minutes, or until very thick, stirring occasionally; add more water if needed.
- Season to taste with salt and pepper.
- Remove rind.
- To serve, place slice of bread in bottom of each bowl.
- Fill with soup, sprinkle with cheese, drizzle with oil and serve.
Nutrition & Diet Analysis (per serving)
515
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).