Acquacotta (Vegetable Soup)

Directions

1. 1
   Rinse chard in several changes of water until completely free of grit.
2. 2
   Drain, stack leaves on cutting board and finely chop.
3. 3
   Heat olive oil in large pot over medium heat.
4. 4
   Add onion, carrots and celery, and cook, stirring often, about 10 minutes, or until softened.
5. 5
   Stir in salt, crushed red pepper and tomato paste; cook 2 minutes.
6. 6
   Reduce heat to medium-low, add 8 cups water, tomato puree, Parmesan rind and chopped greens.
7. 7
   Cook, partially covered, 45 minutes, or until very thick, stirring occasionally; add more water if needed.
8. 8
   Season to taste with salt and pepper.
9. 9
   Remove rind.
10. 10
    To serve, place slice of bread in bottom of each bowl.
11. 11
    Fill with soup, sprinkle with cheese, drizzle with oil and serve.