Tuscan Vegetable Soup Acquacotta recipes

Tuscan Vegetable Soup - Acquacotta recipes

Tuscan Vegetable Soup - Acquacotta recipes


50 minutes

Details
  • Servings:   4
  • Calories:   462
  • Protein:   23g
  •  
  • Fiber:   11g
  • Sugar:   11g
  • Carb Total:   44g
  •  
  • Trans Fat:   1g
  • Saturated:   5g
  • Fat Total:   19g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   soup
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Cuisine
  • italian
Ingredients
  • 3 Tablespoons Olive Oil
  • 3 Cloves Garlic - Minced
  • 1 Medium Onion - Chopped
  • 3 Stocks Celery - Roughly Chopped
  • 2 Carrots - Roughly Chopped
  • 1 Chili Pepper - Roughly Chopped
  • 5 Porchini Mushrooms - quartered
  • 6 Cups Vegetable Broth
  • 1 14 oz Can crushed tomato
  • 1 14 oz Can White Beans (rinced)
  • 2 Cups (Packed) Spinach, Kale, or Swiss Chard - Roughly Chopped
  • 1/4 Cup Parsley - Roughly Chopped
  • vegetable broth
  • 1/4 Cup Parmesan Cheese - Shaved
  • 4 Pieces Toast or Stale Bread
  • 4 Eggs - Farm Fresh
  • salt
  • pepper
  • hot sauce
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