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6
ServingsEasy
Published 2000
There are many variations of this well-known Tuscan soup, with different vegetables playing major or minor roles. By definition, acquacotta (literally, “cooked water”) is made with water instead of broth. Even though it’s good with water, I use broth if I have any around.
This version is traditionally made with fresh porcini, so if they’re in season (in the fall) and you feel like splurging (porcini are never cheap), this is a wonderful way of savoring them. Otherwise you can
