Recipe courtesy of David Rocco
Episode: Soups
Acquacotta
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 1/4 cup/50 ml extra-virgin olive oil
  • 1 white onion, coarsely chopped
  • 1 pound/500 g fresh porcini mushroom, cleaned and coarsely chopped
  • 1 bunch spinach, washed, dried and chopped
  • 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

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.

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