Acquacotta

Photo: Acquacotta

TOTAL TIME: 45 min
Prep: 20 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 fresh chile pepper, chopped
  • 2 1/2 cups/600 ml water
  • Salt and freshly ground black pepper
  • 1/4 cup/50 ml freshly grated Parmigiano cheese, for sprinkling
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Directions

Heat up the extra-virgin olive oil in a deep saucepan. Add the onion and cook until soft. Then add the chopped mushrooms and chopped spinach and mix together. Add the chile pepper, salt, and pepper.

Add the water, enough to cover the vegetables. Simmer for approximately 15 minutes.

Sprinkle with Parmigiano cheese.

SERVINGS: 4
Calories: 212
Total Fat: 16 grams
Saturated Fat: 3 grams
Protein: 8 grams
Total carbohydrates: 11 grams
Sugar: 4 grams
Fiber: 3 grams
Cholesterol: 1 milligrams
Sodium: 286 milligrams

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5

Newest Ratings and Reviews

Read all 2 reviews

  • on April 16, 2013

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    Another good and easy and quick soup. The cheese topper is a must. This soup works well as a first course. It's so light yet tasty. I used Baby Bella mushrooms.

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  • on January 10, 2013

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    Another fantastic recipe from David. We have a vegetarian in the family and this soup was perfect. Everyone loved it! I couldn't find porcini mushrooms so I substituted crimini and portabellas. I will definitely be making this again.

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