Tuscan acquacotta soup

Acquacotta Toscana (Tuscan Peasant Soup)

From: Chef Walter Potenza, Potenza Ristorante, Cranston, RI. Yield: 4 servings.

½ cup extra virgin olive oil (Tuscan preferred)
6” stick of celery, minced
1 small carrot, minced
2 small onions, minced
½ small crumbled hot pepper (or more, to taste)
2 lb. beet or spinach greens, stemmed, washed, coarsely chopped
1 lb. peeled, chopped ripe tomatoes
1 lb. seasonal vegetables (such as peas, beans, bell peppers

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