Ingredients with Measurements:
- 2 eggplants, sliced into rounds
- 2 red bell peppers, sliced into strips
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can of diced tomatoes (14 oz)
- 4 cups of vegetable broth
- 1/2 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Large pot
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the eggplant rounds and red pepper strips on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, or until tender and slightly browned.
3. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
4. Add the can of diced tomatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and let simmer for 10 minutes.
5. Add the roasted eggplant and red peppers to the pot. Let simmer for an additional 5 minutes.
6. Stir in the chopped parsley and basil. Season with salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 230
Fat: 14g
Carbohydrates: 25g
Protein: 5g
Fiber: 8g
Sugar: 12g
Sodium: 800mg
Substitutions for ingredients:
- You can substitute the vegetable broth with chicken broth or beef broth.
- You can use any type of bell pepper you prefer.
Variations:
- Add cooked chickpeas or white beans for extra protein.
- Add sliced zucchini or yellow squash for extra vegetables.
- Top with grated Parmesan cheese before serving.
Tips and tricks:
- Make sure to slice the eggplant and peppers evenly so they cook evenly in the oven.
- You can roast the vegetables ahead of time and store them in the fridge until ready to use.
- If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the pot and let simmer for an additional 5 minutes.
Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with a drizzle of olive oil and a sprinkle of red pepper flakes.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, you can add more vegetable broth or water to thin it out.
- If the soup is too thin, you can add a tablespoon of cornstarch mixed with water to the pot and let simmer for an additional 5 minutes.
Food safety advice:
- Make sure to wash all vegetables before using.
- Store any leftovers in the fridge within 2 hours of cooking.
Food history:
Acquacotta is a traditional Italian soup that originated in Tuscany. It was originally a peasant dish made with leftover vegetables and stale bread.
Flavor profiles:
This soup is savory and slightly sweet from the roasted vegetables. The fresh herbs add a bright and herbaceous flavor.
Serving suggestions:
Serve hot as a main dish or as a starter.
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Region: Italian