Tuscan Vegetable Soup Recipe

Recipe By The Spruce Eats

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.

4.2
23 Rating -
Rate
Vegdiet
30minstotal
5minsPrep
25minsCook
30m.total
5m.Prep
25m.Cook
Tuscan Vegetable Soup
plan
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ingredients serve

Ingredients for Tuscan Vegetable Soup Recipe

  • 0.08 cup Olive oil
  • 0.33 Medium Onion
  • 0.67 tablespoon Chopped fresh celery leaves
  • 1.33 Large leaves of swiss chard, lacinato kale, savoy cabbage, or any other dark, leafy green
  • 0.08 cup Red wine
  • 1/2 cup Tomato puree
  • 1.33 cup Water
  • As required Fine sea salt, to taste
  • As required Freshly ground black pepper
Nutrition
value
248
calories per serving
22 g Fat3 g Protein7 g Carbs5 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    3g
  • Carbs
    7g
  • Fiber
    5g

MacroNutrients

  • Carbs
    7g
  • Protein
    3g
  • Fiber
    5g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    85mg
  • Iron
    3mg
  • Vitamin A
    1409mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    61mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    69mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    137mg
  • Manganese
    < 1mg
  • Phosphorus
    87mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats