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
Ingredients:
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
Directions:
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
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
