Acquacotta Dei Logaioli (gardener’s Soup) Recipe

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Acquacotta dei Logaioli (Gardener’s Soup)

Lynnda Cloutier


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


1Over 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