Acquacotta

August 28, 2017

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.

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

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...
See the full directions on my site

Nutritions

Calories
12

Sodium
9mg
0% DV

Fat
0.41000000000000003g
0% DV

Protein
1g
2% DV

Carbs
1.0g
0% DV

Fiber
0.30000000000000004g
1% DV