Acquacotta - Tuscan Vegetable Soup

Ingredients

• 2 tablespoons (30ml) extra virgin olive oil 2 tablespoons (30ml) extra virgin olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (120g) kale, chopped 2 cups (120g) kale, chopped
• 2 cups (120g) spinach, chopped 2 cups (120g) spinach, chopped
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 10g
• Protein: 5g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
2. 2.
   Add the minced garlic and tomato paste to the pot. Stir well to coat the vegetables with the tomato paste.
3. 3.
   Pour in the diced tomatoes and vegetable broth. Stir in the dried thyme and rosemary. Season with salt and pepper to taste.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.
5. 5.
   Add the chopped kale and spinach to the pot. Simmer for an additional 5 minutes until the greens are wilted and tender.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Ladle the Acquacotta into bowls and serve hot. Garnish with grated Parmesan cheese and fresh basil leaves.

Treat your ingredients with care...

• Kale — Remove the tough stems before chopping the leaves.
• Spinach — Rinse the spinach thoroughly to remove any dirt or grit.
• Dried thyme and rosemary — If using fresh herbs, double the amount.

Tips & Tricks

• For a heartier version, add cooked cannellini beans or diced potatoes.
• Customize the soup by adding other seasonal vegetables like zucchini or bell peppers.
• Serve with crusty bread for a complete meal.
• To enhance the flavor, sauté the vegetables in a mixture of butter and olive oil.
• Make a double batch and freeze the leftovers for a quick and satisfying meal.

Serving advice

Acquacotta is best served hot, straight from the pot. Drizzle each bowl with a generous amount of extra virgin olive oil and sprinkle grated Parmesan cheese on top. Serve with a side of crusty bread to soak up the flavorful broth.

Presentation advice

Present the Acquacotta in rustic bowls, garnished with fresh basil leaves. The vibrant colors of the vegetables and the sprinkle of Parmesan cheese on top will make the dish visually appealing. Serve alongside a basket of warm, crusty bread to complete the presentation.