Tuscan White Bean and Escarole Soup (Acquacotta)
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 flavor with a soffritto, a mixture of sautéed onion, celery, and garlic. A food processor made quick work of finely chopping these ingredients as well as the canned tomatoes that flavor the broth. Aromatic parsley, oregano, and fennel fronds gave our soup its distinctive taste. Finally, we thickened the broth with a mixture of the bean canning liquid and egg yolks and ladled our finished soup over toasted bread, turning a humble vegetable soup into a hearty one-bowl meal.