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Ingredients for 6-8 people
1 red onion
2 carrots
2 sticks of celery
4 tomatoes
200 g chard
200 g spinach
2 Tablespoons extra virgin olive oil
1 chilli pepper
320 g of stale bread type toscano
8 fresh basil leaves (for garnish)


Finely chop the onion and Brown in oil.
Finely chopped carrots and finely chop the celery, then add them to the Pan, season with salt and add the crushed red pepper.
Cook over low heat for several minutes, meanwhile, cut the tomatoes into small pieces, Peel the beets and spinach and then chop coarsely.
Add all to the Pan and add about one liter of water, so you get once cooked a soup a little liquid.
Cook for about 15-20 minutes from the boil.
Make roast in oven 8 slices of Tuscan bread and disponetene a couple at the bottom of each dish (ideal would be dei cocci), then pour scalding earthenware and garnish each with acquacotta some fresh basil leaves.

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L’acquacotta è un piatto tipico di origine toscana e ce ne sono numerose versioni.

Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan​

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