Bell Pepper

Acquacotta

November  6, 2017
Photo by MyNutriCounter
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

  • Serves 6
Ingredients
  • 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
In This Recipe
Directions
  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.

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