Tuscan Vegetable Soup Acquacotta Recipes
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.
Provided by jcbookmaster56
Categories Stocks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- 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!
Nutrition Facts : Calories 141.9, Fat 10.3, SaturatedFat 1.6, Cholesterol 35.2, Sodium 292.9, Carbohydrate 10.9, Fiber 2.4, Sugar 4.9, Protein 3.3
TUSCAN VEGETABLE SOUP (ACQUACOTTA)
Provided by Faith Heller Willinger
Categories Soup/Stew Egg Onion Vegetable Poach Lunch Parmesan Hot Pepper Winter Chard Simmer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Place the toasted bread in two soup bowls.
- Place the onion and celery in a 3-quart, heavy-bottomed, nonreactive pot. Drizzle with extra-virgin olive oil and stir to coat. Cook over a medium-low heat, or until the onion is translucent but not brown. Add Swiss chard (or porcinis, if using) and stir briefly to wilt. Add hot pepper, tomatoes, and simmering water. Season lightly with salt and cook over a low heat (barely a simmer) for 20 minutes, until vegetables are very soft.
- As vegetables are cooking, bring about an inch of water and a half teaspoon of salt to a boil in a deep skillet. At the end of the vegetables' cooking time, turn the skillet heat down to a gentle simmer. Add the parsley to the soup.
- Break the eggs into a small bowl, one at a time, and slide them into the simmering water. Cook for about 3 minutes, until the whites are set, but the yellow is still runny. When done, use a large slotted spoon to place one egg on each toast slice in bowls. Ladle broth and vegetables over each egg and top with a generous sprinkling of the cheese.
TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
TUSCAN VEGETABLE SOUP
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl, mash half of the beans with a fork, masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
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Poach for 2 minutes. Remove the eggs, and place each in a bowl on top of the bread. Ladle a small amount of acquacotta into each bowl to cover the bread. Allow to sit for a minute or so, allowing the bread to soak up the soup. Finish ladling the remainder of the soup over the egg and bread. See more result ››.
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