Assuntina's Acquacotta - An Italian Vegetable Soup Recipe

By Dustin

Ingredients

• 100 grams [4 ounces] of pork fat or pancetta
• 1 large onion
• 1 dried chili pepper
• 1 tumbler of olive oil [about 2/3 cup]
• Seasonal vegetables (Swiss chard, cabbage, spinach, peas, broad beans, carrots, potatoes, courgettes [zucchini])
• 2-3 cloves of garlic
• Slices of bread

Preparation

Step 1

Chop the pork fat very finely, dice all the vegetables, crush the garlic.

Put the pork fat, olive oil, onion, garlic and chili in a large pot and cook over a medium flame till the onions are cooked. Then add all the vegetables and about a litre of water. Bring to boil and then simmer till vegetables are cooked (approx 30 minutes).

Variation: Once the soup is nearly cooked, crack an egg over it and allow the egg to cook.

To serve, place 2-3 day old bread in bottom of your soup bowls and ladle the soup over them. You can also add a splash of olive oil and more chili to taste.

Yield: 4-6 servings of acquacotta.