Tuscan Vegetable Soup Recipe

The literal translation of the name of this very traditional tuscan soup called acquacotta, is "Cooked water, " Which probably doesn't sound very appealing, but though it's simple and quick to make, it's also rich, savory, and satisfying. It's reminiscent of the old folk tale of "Stone soup, " In a sensea soup with a rather poor name made with scraps and leftovers but ending in a dish which is greater than the sum of its parts. It is, at heart, a rustic peasant dish, made by boiling onions in water (instead of broth) together with whatever vegetables were available, and served over toasted slices of stale bread sprinkled with toothsome grated pecorino cheesea thrifty way to use up stale bread that was too hard to eat. The bread would soften in the soup and make it into a more substantial meal. The earliest versions of this soup might have been as simple as onions sauted in olive oil, then simmered in water with a little tomato and served over the toasted bread. There is not really one true recipe for this dish since it was made with whatever was on hand, so feel free to follow the season and your preferences to come up with your own version. There are, in fact, many different types of "Acquacotta" Soup throughout central italy, but this particular version is from the coastal maremma region in southern tuscany. This soup is a nice primo (starter course) for any autumn or winter italian dinner, or even a light lunch, together with a salad and some hearty country bread.