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    HomeRecipesSoupTuscan White Bean and Escarole Soup (Acquacotta)
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    Tuscan White Bean and Escarole Soup (Acquacotta)

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    Pixicook editorial team
    clock-icon70 minutes

    A hearty Italian soup with white beans, escarole, fennel, and a rich broth, served with toasted bread.

    Gluten
    Italian
    Intermediate

    Ingredients for Tuscan White Bean and Escarole Soup (Acquacotta)

    units in
    USchevron
    units in
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    serves
    10 peoplechevron
    serves
    10 peoplechevron

    Large Onion, chopped coarse

    each

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    Celery Ribs, chopped coarse

    each

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    Garlic Clove, peeled

    each

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    Whole Peeled Tomatoes

    0 oz

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    Extra Virgin Olive Oil

    cups

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    Salt

    to taste

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    Black Pepper

    to taste

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    Red Pepper Flakes

    teaspoons

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    Chicken Stock

    cups

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    Fennel Bulb, bulb halved, cored, and cut into 1/2-inch pieces

    each

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    Cannellini Beans, drained with liquid reserved, rinsed

    0 oz

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    Escarole, trimmed and cut into 1/2-inch pieces

    0 oz

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    Large Egg Yolks

    each

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    Chopped Fresh Parsley

    cups

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    Minced Fresh Oregano

    tablespoons

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    Grated Pecorino Romano Cheese

    to taste

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    Lemon Wedges

    to taste

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    Thick-Crusted Country Bread, 1/2-inch thick slices

    each

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    Extra Virgin Olive Oil

    cups

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