Tuscan White Bean and Escarole Soup (Acquacotta)

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

Acquacotta transforms humble ingredients into a supremely satisfying meal.

SERVES 8 to 10

TIME 1½ hours

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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...

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