13 February 2013


I first had this soup years ago at Ernesto's, a little wine bar in Benton Park.  Then I forgot all about it until Sauce Magazine posted a recipe early this winter.  I love this soup because it is traditionally vegetarian.  The name translates to "cooked water."  Want it vegan?  Leave out the poached egg.  Below is my own adaptation of the Sauce recipe.

1 yellow onion, chopped
3 stalks celery, chopped
5 bay leaves
1∕2 cup flat-leaf parsley, chopped
Olive oil as needed
4 carrots, sliced
1 T tomato paste
1 carton Pomi tomatoes
1 tsp. red pepper flakes
8 cups water
Salt to taste
Freshly cracked black pepper to taste
1 parmesan rind
1 lb. fresh greens, rinsed and chopped - I used collards on this occasion
2 cups cooked cannellini beans
Crusty bread
Parmesan cheese, optional
Eggs, optional

• Purée the onions, celery and parsley in a blender.  You could skip this step, but it makes for a nicer texture.
 • Heat olive oil in a large stockpot. Add the purée and cook for 1-2 mins.  Add the carrots and cook until they seem dry and sticky.
• Add the red pepper flakes and toast 1 min.
• Add the tomato paste and tomatoes and simmer for 1 min.
• Add the water, salt and black pepper to taste. Add the greens, parmesan rind and beans and bring to a boil.
• Once the soup reaches a boil, lower the heat and let it simmer for about 45 minutes.
• Top each serving with a poached egg and serve with garlic rubbed toasty bread.

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