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Author Notes: 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.
The recipe can be found here -http://www.mynutricounter.com/acquacotta/ —Nikki Brown
- 70 grams white onion, diced
- 120 grams roma tomatoes, diced
- 120 grams carrots, diced
- 70 grams celery, diced
- 100 grams bell pepper, diced
- 30 milliliters olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1 tablespoon fresh flat leaf parsley, roughly chopped
- 150 milliliters vegetable stock
- 2 pieces bay leaf
- 1 piece Fried egg for serving
- 1 piece Bread (guten-free optional) for serving
- Heat olive oil in a stock pot.
- Add onions, tomatoes, carrots, celery and bell pepper. Sautee for 3-5 minutes.
- Add vegetable stock, basil and marjoram. Simmer for 15-20 minutes.
- Put bread slices in serving bowls and top with fried egg.
- Ladle soup over the bread.
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