aquacotta (with additional veggies)
- Number of Servings: 8
Ingredients
6 carrots, chopped3 stalks celery, chopped1 lg onion, chopped10 mushrooms, sliced1 tsp coconut oilkale, 1 bunch, torn (about 6 cups chopped)1 canned whole peeled tomatoes, tomatoes chopped and liquid reserved6 fresh broccoli spears (1 small head) chopped6 cups waterParmigiano Reggiano Cheese rind (optional; enhances flavor and does not melt all into soup)red pepper flakes to tastesalt & pepper to taste
Saute in the coconut oil all chopped vegetables except for kale and tomatoes. After about 10 min, when veggies are softened, stir in red pepper flakes to taste (avg. 1/2 tsp.) and a little salt & pepper. Add the chopped tomatoes and cook for 5 minutes more. Add the reserved tomato juice, water, kale, and optional Parmesan rind. Bring to a boil and simmer, partially covered, for 45 minutes. Remove rind and season to taste with more salt & pepper. Serve with crusty bread and freshly grated Parmigiano.
Number of Servings: 8
Recipe submitted by SparkPeople user EXODUS1511.
Number of Servings: 8
Recipe submitted by SparkPeople user EXODUS1511.
Nutritional Info Amount Per Serving
- Calories: 86.5
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 82.5 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 5.5 g
- Protein: 3.4 g
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