Tuscan White Bean and Escarole Soup (Acquacotta)

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.