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

Main Courses
Vegetables
Beans
Soups

By Lan Lam ･ 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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