Acquacotta literally means “cooked water” and is one of the classic vegetable soups of Tuscany. This dish is made with simple ingredients – chard, onion and celery. Acquacotta is served over fresh slices of bread and chilled white wine. You can’t ask for a healthier or more delicious appetizer!
Prep time: 20 minutes
Serves: 4 to 6
1 bunch fresh, Swiss chard (green or red)
3 celery stalks
1 small brown or white onion
2 to 3 tablespoons extra virgin olive oil
salt and grind black pepper, to taste
6 to 8 slices Italian or French bread
1. Trim and discard the stems from the chard.
2. Cut chard leaves into 3-inch pieces wash leaves and spin-dry (do this 3 times to ensure all dirt particles are gone).
3. Peel the celery stalks and chop them into 1/2-inch pieces; set aside.
4. Peel the onion and cut it in half. Cut each onion half into thin slices.
5. In a 12-inch skillet, heat the oil on medium-high setting.
6. When oil is hot, add the celery and onion; stir-fry until onion is translucent and light golden.
7. Toss in the chard.
8. Using tongs, gently mix celery, onion and chard together.
9. Cook the chard mixture on medium-high heat until chard has wilted (it should look almost raw).
10. Add salt and ground black pepper, to taste.
11. Place the bread slices on a serving platter; divide the Acquacotta evenly over bread slices. Serve immediately.
Text & Photograph ©2017 Nancy DeLucia Real