Tuscan Vegetable Soup Acquacotta Recipes

Steps:

• In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
• Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
• Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
• Serve topped with Parmesan, if desired.

Steps:

• in food processor put in celery, garlic, onion, parsley, and basil; till minced.
• in large stock pot, heat EVOO.
• Add vegetables from processor and cook til they are soft.
• Add tomato paste red pepper flakes, salt and pepper, saute 2 min until the paste is incorporated with the vegetables.
• Add the greens and cook for 2 minutes or so.
• Add water and bring to a boil.
• Lower heat and simmer for 30 minutes.
• Place toasted bread in bowl.
• Place poached egg on bread.
• Spoon soup over both.
• Sprinkle with cheese
• Enjoy!

Steps:

• In a small bowl, mash half of the beans with a fork, masher or the back of a spoon, and set aside.
• Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
• Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
• Serve topped with Parmesan, if desired.