Best 4 Tuscan Vegetable Soup Acquacotta Recipes
Acquacotta, a traditional Tuscan vegetable soup, is a simple yet flavorful dish that captures the essence of rustic Italian cuisine. It is believed to have originated in the countryside, where farmers would use whatever vegetables they had on hand to create a hearty and nourishing meal. This delicious soup is typically made with a variety of vegetables, such as zucchini, carrots, celery, onions, potatoes, and tomatoes, simmered in a flavorful broth. The addition of herbs, such as basil, oregano, and thyme, adds depth and complexity to the soup, while crusty bread is often served on the side for dipping. Whether you are looking for a comforting meal on a cold day or a light and refreshing lunch, acquacotta is a delightful and versatile dish that is sure to please the whole family. Its simplicity and use of fresh, seasonal ingredients make it a true celebration of Tuscan culinary traditions.
Here are our top 4 tried and tested 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.
Tips:
- Use fresh, seasonal vegetables for the best flavor.
- Don't be afraid to experiment with different vegetables and herbs.
- If you don't have any stale bread, you can toast fresh bread and then let it cool before adding it to the soup.
- Serve the soup with a drizzle of olive oil and a sprinkling of grated Parmesan cheese.
Conclusion:
Tuscan vegetable soup, or acquacotta, is a delicious and hearty soup that is perfect for a cold winter day. It is made with a variety of fresh vegetables, herbs, and stale bread. The soup is flavored with olive oil, garlic, and Parmesan cheese. Acquacotta is a simple soup to make, and it is a great way to use up leftover vegetables. It is also a very affordable soup to make, making it a great option for budget-minded cooks.
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