Acquacotta Maremmana (Tuscan Vegetable Soup) Recipe

Name: Acquacotta Maremmana (Tuscan Vegetable Soup) Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1/4 cup olive oil; 1 medium onion, peeled and thinly sliced; 2 tablespoons chopped fresh celery leaves, and/or flat-leaf parsley or basil leaves; 4 large Swiss chard leaves, lacinato kale, Savoy cabbage, or any other dark, leafy green, ribs removed and discarded and leaves roughly chopped; 1/4 cup red wine; 1 1/2 cups tomato puree, passata di pomodoro; 4 cups water; 3 teaspoons fine sea salt, to taste; Freshly ground black pepper, to taste; 3 to 4 slices country bread, stale, toasted, if you don't have stale bread, you can just toast fresh bread; 1 clove garlic, peeled and sliced in half; Aged Pecorino Toscano or Pecorino Romano cheese, freshly grated, for serving, optional, omit this to make the recipe vegan

A quick and easy traditional Tuscan vegetable soup, known as Acquacotta, features simple vegetables and toasted garlic bread.

⭐ 4.5 (37 reviews) Prep: 5 minCook: 25 minTotal: 30 minYields: 4 servings

Category Tags:

Appetizer Entree Lunch Side Dish Soup

Cuisine Tags:

Italian

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Instructions

Heat olive oil in a large pot, then sauté sliced onion for 5-8 minutes until soft and golden.
Add celery leaves and leafy greens; sauté for 2 minutes until wilted.
Stir in wine and cook for 1 minute until the alcohol aroma dissipates.
Add tomato puree, water, and season with salt and pepper.
Bring to a simmer, then cover and cook over low heat for 15-20 minutes.
Toast bread slices; rub each with a halved garlic clove and place one in each serving bowl.
Ladle soup over the bread, let it soften for 1-2 minutes, then top with grated Pecorino if desired, and serve.