Acquacotta by MyNutriCounter

Acquacotta

Acquacotta

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.

Acquacotta by MyNutriCounter

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  • Serves

    6

  • Prep

    15 mins

  • Cook

    20 mins

  • Total Time

    35 mins

  • Dietary

    DF, GF, VEG

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

Method:

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.

Dairy-free, Gluten-free, Lunch, Recipes, Starters, Vegetarian

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