Ingredients

2 pounds Swiss chard
1 onion, chopped
2 stalks celery , trimmed, peeled and cut in chunks
⅓ cup Italian parsley
8 fresh basil leaves
⅓ cup extra-virgin olive oil
½ teaspoon peperoncino
1 tablespoon tomato paste
9 cups water
2 teaspoons salt
¼ teaspoon freshly ground black pepper
eggs, (1 for each serving of soup)
day-old country bread, (1/2 a slice)
pecorino, freshly grated

Description

Aquacotta Literally Means "cooked Water," A Traditional Term For A Soup Of Just A Few Ingredients Cooked In Boiling Water. But This Pale Name In No Way Reflects The Savor And Satisfaction Of This Vegetable Soup. It Has Great Depth Of Flavor And, When Serv

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