Tuscan White Bean and Escarole Soup (Acquacotta)

Name: Tuscan White Bean and Escarole Soup (Acquacotta)
Yield: Serves 8 to 10
Ingredients: 1 , large onion, chopped coarse; 2 , celery ribs, chopped coarse; 4 , garlic cloves, peeled; 1 (28-ounce) can, whole peeled tomatoes; 1/2 cup, extra-virgin olive oil; , Salt and pepper; 1/8 teaspoon, red pepper flakes; 8 cups, chicken broth; 1 , fennel bulb, 2 tablespoons fronds minced, stalks discarded, bulb halved, cored, and cut into 1/2-inch pieces; 2 (15-ounce) cans, cannellini beans, drained with liquid reserved, rinsed; 1 small head, escarole (10 ounces), trimmed and cut into 1/2-inch pieces (8 cups); 2 , large egg yolks; 1/2 cup, chopped fresh parsley; 1 tablespoon, minced fresh oregano; , Grated Pecorino Romano cheese; , Lemon wedges; 10 (1/2-inch-thick) slices thick-crusted, country bread; 1/4 cup, extra-virgin olive oil; , Salt and pepper

134 comments

Appears in Cook's Illustrated November/December 2017, America's Test Kitchen TV

Acquacotta transforms humble ingredients into a supremely satisfying meal.

SERVES8 to 10

TIME1½ hours

has video

WHY THIS RECIPE WORKS

Our version of acquacotta, one of Italy’s traditional vegetable soups, features creamy cannellini beans, tender fennel, and faintly bitter escarole. Though acquacotta translates to “cooked water,” we used chicken broth and amped up the flav...

This is a members' feature.