Acquacotta dei Logaioli (Gardener’s Soup)
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
How to Make Acquacotta dei Logaioli (Gardener’s Soup)
- 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.