Acquacotta (veggie soup) (Phase 1)

1lb Swiss Chard or Kale 4 Tbs Olive Oil 1 large yellow onion, finely chopped 2 carrots, peeled and finely chopped 2 stalks celery, finely chopped 1/2 tsp salt 1/2 tsp crush red pepper 2 Tbs tomato paste 1 cup tomato puree 1. Rinse chard/kale in several changes of water until completely free of grit. Drain, stack leaves on cutting board and finely chop. 2. Heat olive oil in large pot over medium heat. Add onion, carrots and celery. Cook, stirring often, about 10 minutes, or until softened. Stir in salt, crushed red pepper and tomato paste; cook 2 minutes. 3. Reduce heat to medium low; add 8 cups of water, tomato puree and chopped greens. Cook, partially covered, 45 minutes or until very thick, stirring occasionally, add more water if needed. Season with salt and pepper. Serves 6. < Prev   Next >