Acquacotta (Tuscan Soup) Recipe
Servings: 8
Ingredients
- 1 ounce dry porcini mushrooms
- 2 med carrots cleaned and minced
- 2 lrg celery stalk minced
- 1 med red onion cleaned
- 1 x clove garlic peeled
- 1 1/2 lb fresh tomatoes or possibly canned
- 1 Tbsp. tomato paste salt and pepper to taste
- 1 pch red pepper flakes
- 2 quart cool water
- 1/2 c. egg beaters 99% egg substitute
- 8 Tbsp. parmesan cheese freshly grated
- 2 c. croutons
Directions
- Soak the mushrooms in a bowl of lukewarm water for 1/2 hour to rehydrate.
- Drain the mushrooms (reserving the liquid), making sure which no sand remains attached to the stems.
- Finely chop carrots, celery, onion, garlic and the soaked mushrooms all together on a board.
- Heat the oil (or possibly mushroom liquid) in a heavy casserole over medium heat.
- When the sauteing liquid is hot, add in the minced ingredients and saute/fry for 10 min, stirring with a wooden spoon as needed.
- Meanwhile pass the tomatoes through a food mill, using the disk with the smallest holes, into a small bowl.
- Add in the strained tomatoes, along with the tomato paste, then salt, pepper and red pepper flakes. Let simmer for 15 min, mixing every so often.
- Add in the cool water, mix very well and, when the broth returns to a boil, let simmer for 55 min.
- Place the egg beaters (or possibly two Large eggs) in a crockery or possibly china soup tureen and mix them very well with the Parmigiano cheese.
- When the soup is ready, ladle it into the tureen, and using a wooden spoon, mix each addition very well with the egg-cheese combination in order to avoid curdling.
- When the broth is very smooth and the Large eggs completely amalgamated, add in the
- croutons and serve immediately. (If using bread slices instead, place a slice in each bowl and ladle the broth over top. Serve immediately.)
- Serving Ideas : Use sourdough bread for the croutons or possibly bread slices.
- NOTES : Becky's notes: Original recipe called for 1/2 c. extra virgin olive oil and two large Large eggs. The oil was to saute/fry the vegetables and mushrooms, but I used the broth from rehydrating the mushrooms. I also added the leftover mushroom liquid to my cool water soup stock for the flavor. I never tried the two Large eggs, but thought Egg Beaters would be just as suitable (if not more) because they're premixed and pasteurized.
- The original recipe called for canned Italian tomatoes and Italiantomato paste. I used Contadina minced tomatoes with Italianseasoning.
- One mistake I made with my homemade croutons was not crisping themenough. Soggy bread was OK because the soup flavors compensated,but truly crunchy croutons would really give a great texture tothe soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 395g | |
| Recipe makes 8 servings | |
| Calories 95 | |
| Calories from Fat 23 | 24% |
| Total Fat 2.64g | 3% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 326mg | 14% |
| Potassium 348mg | 10% |
| Total Carbs 12.61g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.11g | 3% |
| Protein 5.82g | 9% |
