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
Ingredients
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70 grams
white onion, diced
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120 grams
roma tomatoes, diced
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120 grams
carrots, diced
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70 grams
celery, diced
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100 grams
bell pepper, diced
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30 milliliters
olive oil
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1/2 teaspoon
dried basil
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1/2 teaspoon
dried marjoram
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1 tablespoon
fresh flat leaf parsley, roughly chopped
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150 milliliters
vegetable stock
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2 pieces
bay leaf
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1 piece
Fried egg for serving
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1 piece
Bread (guten-free optional) for serving
Directions
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Heat olive oil in a stock pot.
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Add onions, tomatoes, carrots, celery and bell pepper. Sautee for 3-5 minutes.
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Add vegetable stock, basil and marjoram. Simmer for 15-20 minutes.
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Put bread slices in serving bowls and top with fried egg.
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Ladle soup over the bread.
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