Acquacotta (onion Soup, Maremma Style)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Onion, Soups- | 1 | Servings | ||
INGREDIENTS
| Olive Oil | ||
| Tomatoes, Canned With | ||
| Liquid | ||
| Garlic, Clove Raw Smashed | ||
| Onions, Red Thinly sliced | ||
| Fresh mint, thyme or other | ||
| herbs | ||
| Bread, Stale |
INSTRUCTIONS
Heat the olive oil in a pan, add garlic and onions and saute over medium heat until translucent. Take out the garlic and add the tomatoes, salt, pepper and herbs of choice. Cook over high heat until the mixture is hot and all the flavors have combined. Cover with cold water -- 3 times the amount of the other ingredients ~- then reduce the heat to low. Cook partially covered at least one hour -- the longer the better. At the last minute, soak the chunks of bread in the soup and serve hot. Posted to recipelu-digest Volume 01 Number 480 by Jan Crow <jccrow@hypercon.com> on Jan 08, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 864
Calories From Fat: 286
Total Fat: 32.4g
Cholesterol: 6.4mg
Sodium: 1842.8mg
Potassium: 2653.4mg
Carbohydrates: 148.3g
Fiber: 18.9g
Sugar: 92.7g
Protein: 12.7g