Tuscan White Bean and Escarole Soup (Acquacotta)

Adapted from Americas Test Kitchen

Tuscan White Bean and Escarole Soup (Acquacotta)

Soup Italian
By America's Test Kitchen Serves: 8-10
Cooking Time: 1 1/2 hours


  • 1 large white onion, chopped coarse
  • 2 celery ribs, chopped coarse
  • 4 garlic cloves, peeled
  • 1 (28-ounce) can whole peeled tomatoes (preferably Muir Glen or SM brands)
  • ½ cup extra-virgin olive oil (I use 2 tablespoons)
  • 3/4 teaspoon fine salt
  • Freshly cracked pepper, to taste
  • ⅛ 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
  • 1 small head escarole (10 ounces), trimmed and cut into 1/2-inch pieces (8 cups)
  • 2 large egg yolks
  • ½ cup chopped fresh parsley
  • 1 tablespoon minced fresh oregano
  • Grated Pecorino Romano cheese with rind
  • Lemon wedges, for serving
  • 10 (1/2-inch-thick) slices thick-crusted country bread ¼ cup extra-virgin olive oil
  • Salt and pepper, for serving



Pulse onion, celery, and garlic in food processor until very finely chopped, 15 to 20 pulses, scraping down sides of bowl as needed.


Transfer onion mixture to Dutch oven. Add olive oil, salt, and pepper flakes into onion mixture. Cook over medium-high heat, stirring occasionally, until light brown fond begins to form on bottom of pot, 12 to 15 minutes.


Meanwhile, add tomatoes and their juice to now-empty processor and pulse until tomatoes are finely chopped, 10 to 12 pulses; set aside.


Stir in tomatoes, increase heat to high, and cook, stirring frequently, until mixture is very thick and rubber spatula leaves distinct trail when dragged across bottom of pot, 9 to 12 minutes.


Add broth and fennel bulb to pot and bring to simmer. Reduce heat to medium-low and simmer until fennel begins to soften, 5 to 7 minutes.


Stir in beans and escarole and cook until fennel is fully tender, about 10 minutes.


Whisk egg yolks and reserved bean liquid together in bowl, then stir into soup.


Stir in parsley, oregano, and fennel fronds. Season with additional salt and pepper to taste.


FOR THE TOAST: Adjust oven rack about 5 inches from broiler element and heat broiler. Place bread on aluminum foil–lined rimmed baking sheet, drizzle with oil, and season with salt and pepper. Broil until bread is deep golden brown.


FOR SERVING: Place 1 slice bread in bottom of each individual bowl. Ladle soup over toasted bread. Serve, passing Pecorino and lemon wedges separately.

My two favorite brands of whole peeled tomatoes

Rating: 5 out of 5.

You Might Also Like

No Comments

Leave a Reply

%d bloggers like this: