Acquacotta (Tuscan Vegetable Soup) Recipe

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Acquacotta (Tuscan Vegetable Soup)
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Ingredients:

Directions:

  1. In food processor put in celery, garlic, onion, parsley, and basil; till minced.
  2. In large stock pot, heat EVOO.
  3. Add vegetables from processor and cook til they are soft.
  4. Add tomato paste red pepper flakes, salt and pepper, saute 2 min until the paste is incorporated with the vegetables.
  5. Add the greens and cook for 2 minutes or so.
  6. Add water and bring to a boil.
  7. Lower heat and simmer for 30 minutes.
  8. Place toasted bread in bowl.
  9. Place poached egg on bread.
  10. Spoon soup over both.
  11. Sprinkle with cheese
  12. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 88.44 Kcal (370 kJ)
Calories from fat 72.4 Kcal
% Daily Value*
Total Fat 8.04g 12%
Cholesterol 23.13mg 8%
Sodium 53.22mg 2%
Potassium 143.62mg 3%
Total Carbs 3.01g 1%
Sugars 1.31g 5%
Dietary Fiber 0.92g 4%
Protein 1.5g 3%
Vitamin C 12.4mg 21%
Iron 0.7mg 4%
Calcium 52.4mg 5%
Amount Per 100 g
Calories 27.72 Kcal (116 kJ)
Calories from fat 22.69 Kcal
% Daily Value*
Total Fat 2.52g 12%
Cholesterol 7.25mg 8%
Sodium 16.68mg 2%
Potassium 45.01mg 3%
Total Carbs 0.94g 1%
Sugars 0.41g 5%
Dietary Fiber 0.29g 4%
Protein 0.47g 3%
Vitamin C 3.9mg 21%
Iron 0.2mg 4%
Calcium 16.4mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.3
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • sugar free

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