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Acquacotta means “cooked water,” but that doesn’t begin to describe how delicious this soup is! It also freezes beautifully, so double the recipe if you like. Adding a Parmesan cheese rind to the soup while it’s cooking is a clever Italian method for deepening flavors.
- Rinse chard in several changes of water until completely free of grit. Drain, stack leaves on cutting board and finely chop.
- Heat olive oil in large pot over medium heat. Add onion, carrots and celery, and cook, stirring often, about 10 minutes, or until softened. Stir in salt, crushed red pepper and tomato paste; cook 2 minutes.
- Reduce heat to medium-low, add 8 cups water, tomato purée, Parmesan rind and chopped greens. Cook, partially covered, 45 minutes, or until very thick, stirring occasionally; add more water if needed. Season to taste with salt and pepper. Remove rind.
- To serve, place slice of bread in bottom of each bowl. Fill with soup, sprinkle with cheese, drizzle with oil and serve.
- Serving Size Serves 6
- Calories 328
- Carbohydrate Content 28 g
- Cholesterol Content 4 mg
- Fat Content 21 g
- Fiber Content 4 g
- Protein Content 7 g
- Saturated Fat Content 3 g
- Sodium Content 847 mg
- Sugar Content 6 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g