For us, the holidays often mean lots of colds, coughs, and sniffles. The unhealthy eating in the month of December (lots more sweets, lots fewer fruits and veggies), the lack of sleep (staying up late wrapping presents and attending holiday parties), and all that germy indoor air we’re breathing means my family is often sick for Christmas. In hopes of staying healthier this year, we’re trying to eat well. This recipe for acquacotta soup (meaning “cooked water”) is full of kale, one of the most nutritious leafy greens (and a veggie that can be hard to incorporate into your diet, especially your children’s diets). It also contains nutrient rich carrots, tomato paste and puree, and garlic. And other than lots of chopping, it’s super easy to make. Here’s to your health!
Ingredients
- 1 lb kale (or Swiss chard)
- 4 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1/2 tsp salt (or to taste)
- 1/2 tsp crushed red pepper
- 2 tbsp tomato paste
- 1 cup tomato puree
- 2-inch parmesan rind
- grated parmesan cheese for garnish
Instructions
- Heat olive oil in large pot over medium heat. Add onion, carrots, and celery. Cook until softened, stirring often. While it cooks, rinse and chop kale. Set aside.
- Stir in salt, crushed red pepper, garlic, tomato paste. Cook 2 min.
- Add 8 cups filtered water, tomato puree, parmesan rind, and chopped kale. Cook, partially covered, for 45 min, or until very thick. Stir occasionally and add more water if needed. Season with salt and pepper and remove rind.
- Top with grated parmesan cheese. Serve with crusty bread.
I sometimes add barley to this soup to give it a little more substance. I think pearled barley in soups is delicious.
