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Acquacotta Soup


Acquacotta, literally "cooked water" is Tuscan soup with fresh vegetables. This version features Italian bacon, pancetta, and chili.

Cooking Time: 45 min

  • 4 ounces pancetta
  • 1 large onion
  • 1 dried chili pepper
  • 2/3 cup of olive oil (about)
  • Seasonal vegetables (Swiss chard, cabbage, spinach, peas, fava, borlotti beans, carrots, potatoes, zucchini)
  • 3 garlic cloves
  • Slices of bread

Chop the pancetta very finely, dice all the vegetables, crush the garlic. Put the pork fat, olive oil, onion, garlic and chili pepper in a large pot and cook over a medium flame till the onions are cooked. Then add all the vegetables and about a quart of water. Bring to boil and then simmer till vegetables are cooked (approx. 45 minutes). Variation: Once the soup is nearly cooked, crack and scramble an egg over it and allow the egg to cook. To serve, place 2-3 day old bread in bottom of your soup bowls and ladle the soup over them. You can also add a splash of olive oil and chili pepper flakes to taste.

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