Acquacotta dei Logaioli (Gardener’s Soup)

Lynnda Cloutier Recipe

By Lynnda Cloutier eatygourmet


Logaioli were the people who took care of the vegetable gardens for the families that owned large estates in Tuscany. They lived in rustic houses in the hills but to the people who only had bread and onions, the Logaioli were privileged workers because their dispensas were loaded with all the produce form the rich landowners’ gardens. They had such a large variety of vegetables that their wives invented a new soup every day. This is one of the beautiful ones.
You’ll notice there aren’t any amounts or measurements in this recipe. Tuscans use what they have on hand. The amounts are up to you

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olive oil
crushed red pepper
garlic, smashed
chicken or vegetable broth
fresh tomatoes, coarsely chopped
zucchini, coarsely chopped
fresh or stale italian bread, thinly sliced

Directions Step-By-Step

Over high heat, sauté garlic in olive oil along with the hot pepper and some salt. Add tomatoes and sauté them til they are completely cooked. Reduce heat to medium and add the zucchini. Continue cooking til all vegetables are soft. Add a large amount of broth and bring to a boil, then reduce heat and cook, partially covered, for 20 to 25 minutes. Meanwhile, put 1 slice of bread in each bowl. When soup is ready, pour it over the bread.

About this Recipe

Course/Dish: Vegetable Soup

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Jan 13, 2012
MMM MMM LIP SMACKIN' GOOD! Love the historical write up you added. Explains a lot. CHEERS, CC
Lynnda Cloutier eatygourmet
Jan 13, 2012
Thanks, toots. A lot of these recipes don't come with amounts or measurements. My mom, who came from Italy, used to cook this way. It took me a while to learn it, but once you do, it's a gas.
Jan 13, 2012
Like your mother, I pretty much cook without measurement as well. Some of my dishes never turn out the same way twice, always a surprise...LOL CHEERS, CC
Lynnda Cloutier eatygourmet
Jan 13, 2012
And that's the best way, CC. Makes every meal special, dontcha know!