Teresa's Recipes
Acquacotta
Acquacotta, meaning 'cooked water', is a rustic Italian soup that warms the soul, hailing from the heart of Tuscany. Traditionally, this delightful dish was prepared by shepherds and farmers using simple, local ingredients to create a hearty meal. With its rich flavors from sautéed vegetables and the addition of ripe tomatoes, Acquacotta is not just a soup but a celebration of Italian culinary heritage. Serve it with crusty stale bread soaked in the savory broth, topped with a generous sprinkle of Parmesan cheese for a comforting finish that evokes the warmth of home.
Ingredients
- 3 tablespoons Olive oil
- 1 medium, diced Onion
- 2 cloves, minced Garlic
- 1 large, diced Carrot
- 2 stalks, diced Celery
- 4 large, chopped (or 1 can of diced tomatoes) Tomatoes
- 6 cups Water
- to taste Salt
- to taste Black pepper
- 4 slices (preferably rustic or country-style) Stale bread
- 1/2 cup, grated (plus extra for serving) Parmesan cheese
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 250
- Fat: 10g
- Carbs: 30g
- Protein: 8g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
- Add the diced carrot and celery to the pot, sautéing for an additional 5-10 minutes until the vegetables are softened.
- Stir in the chopped tomatoes and cook for another 5 minutes, allowing the flavors to meld.
- Pour in the water and season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 45 minutes. Stir occasionally.
- To serve, place a slice of stale bread in each bowl. Ladle the hot soup over the bread, ensuring it is well-soaked.
- Top each bowl with a generous amount of grated Parmesan cheese and additional black pepper, if desired.
Tips
- For a more robust flavor, consider adding a bay leaf or fresh herbs like thyme or rosemary during the simmering process.
- This soup can be made ahead of time and tastes even better the next day as the flavors continue to develop.
- Feel free to add other vegetables such as zucchini or spinach for extra nutrition.