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Tuscan acquacotta — cropped photograph of the dish

Italy — Tuscany

Tuscan acquacotta

Tuscan acquacotta

Tuscan acquacotta

A peasant soup from Maremma with Swiss chard, tomatoes, and vegetables, served on a slice of toasted rustic country bread.

A peasant soup from Maremma with Swiss chard, tomatoes, and vegetables, served on a slice of toasted rustic country bread.

A peasant soup from Maremma with Swiss chard, tomatoes, and vegetables, served on a slice of toasted rustic country bread.

Préparation
20 min
Cuisson
45 min
Difficulté
Easy

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 3 tbspextra-virgin olive oil
  • 1 clovegarlic, chopped
  • 2 piecesonions, chopped
  • 3 piecescarrots, chopped
  • 2 stalkscelery, chopped
  • 2 piecesmedium potatoes, peeled and diced
  • 0,5 piecered chili, chopped
  • 1 kgSwiss chard, roughly chopped
  • 200 gcanned tomato passata
  • 1 to tastesalt and black pepper
  • 4 slicesgrilled country bread

Préparation

  1. Heat the oil in a large saucepan and gently cook the onion and garlic for 5 minutes, until lightly golden.
  2. Add the carrots, celery, and potatoes. Cover with water, season with salt and pepper, and add the chili.
  3. Bring to a boil and cook for 10 minutes.
  4. Add the Swiss chard and tomato passata, then simmer gently for 30 minutes. Add a little water if needed; the soup should remain fairly brothy.
  5. Place one slice of grilled bread in the bottom of each soup plate.
  6. Ladle the acquacotta over the bread, finish with a drizzle of olive oil, and serve hot.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.