Aquacotta - Tuscan Peasant Soup with Cabbage and Beans

author: sarahjane

created: 2006-01-22 06:04:45



Ah, Cucina Povera! So resourceful, so nourishing, so tasty, so CHEAP! This is adapted liberally from Marcella Hazan's Essentials of Classic Italian Cooking.


4 cups thickly sliced onion Salt 1/4 cup olive oil 2 cups carrots, chopped into 1/2 inch pieces 6 cups Savoy cabbage, shredded very fine 1 cup chopped tomato 8 fresh basil leaves, shredded 1 bouillon cube 1 can white beans Ground black pepper 12 thin slices stale French or Italian bread 1/2 cup freshly grated parmigiano reggiano (or pecorino) cheese In a very large saucepan, cook onion, 1/8 cup olive oil and salt on medium until onion wilts. Add carrots, cook 2-3 minutes. Add cabbage, cook 2-3 minutes. Add tomato and basil Add bouillon cube and enough water to cover by 2 inches. Bring to boil. Reduce heat. Cover tightly and simmer for at least 2 and possibly 3 hours. Add beans. Stir, taste and correct for salt and pepper. (you may prepare the soup up to this point a day or two in advance). Preheat oven to 400 F. Line the bottom of a baking dish with sliced stale bread. Pour soup over bread. Sprinkle with grated cheese. Bake 30 minutes or until completely heated through.