Acquacotta (Tuscan Bread Soup)
Translated as "cooked water", Acquacotta is a simple but flavorful Italian soup made with bread, water, tomatoes, and vegetables.
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servings: 6
total time: 45 minutes
recipe by: Frankie
Ingredients
- 3 TBSP olive oil
- 1 large yellow onion, diced
- 2 medium celery ribs, diced
- 2 medium carrots, diced
- 4 medium garlic cloves, minced
- 1/4 cup freshly chopped parsley leaves
- 2 TBSP freshly chopped basil leaves
- 6 cups water
- 15-ounce can crushed tomatoes
- kosher salt and freshly ground pepper
- 6 thick slices of hearty bread, stale or toasted
- freshly grated Parmesan cheese
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Directions
- Heat the olive oil in a dutch oven over medium-high heat. Add the onion, celery, and carrot and cook, stirring occasionally, until vegetables are lightly browned and softened, about 10 minutes.
- Stir in the garlic, parsley, and basil and cook until fragrant, about 10 seconds. Add the water, tomatoes, and 2 tsp of kosher salt. Bring to a boil then reduce heat to medium-low, cover the dutch oven and simmer, stirring occasionally, for about 20 minutes. Season the soup with salt and freshly ground pepper to taste.
- Lay a slice of the stale or toasted bread into each bowl. Ladle soup into the bowls over the bread and top with the freshly grated Parmesan cheese.
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