Tuscan White Bean and Escarole Soup (Acquacotta)

1. Chop Onion, Celery, and Garlic

Pulse the onion, celery, and garlic together in a food processor until very finely chopped, about 15-20 pulses. Transfer to a Dutch oven.

2. Chop Tomatoes

Pulse the whole peeled tomatoes with their juice in the food processor until finely chopped, about 10-12 pulses. Set aside.

3. Cook Onion Mixture

Stir 1/2 cup of extra-virgin olive oil, a pinch of salt, and red pepper flakes into the onion mixture in the Dutch oven. Cook over medium heat for 12-15 minutes, until a light brown fond forms on the bottom of the pot.

4. Add and Cook Tomatoes

Stir in the chopped tomatoes, increase the heat, and cook for 9-12 minutes until very thick and a rubber spatula leaves a distinct trail.

5. Add Broth and Fennel

Add the chicken broth and fennel pieces to the pot. Bring to a simmer, then reduce the heat and cook for 5-7 minutes until the fennel begins to soften.

6. Add Beans and Escarole

Stir in the cannellini beans and escarole. Cook for about 10 minutes until the fennel is fully tender.

7. Enrich Broth with Egg Yolks and Bean Liquid

In a small bowl, whisk together the egg yolks and the reserved bean liquid. Slowly stir this mixture into the soup.

8. Finish Soup

Stir in the chopped parsley, oregano, and minced fennel fronds. Season with salt and pepper to taste.

9. Prepare Toast

Adjust your oven rack and heat the broiler. Place the slices of country bread on an aluminum foil-lined rimmed baking sheet, drizzle with extra-virgin olive oil, and season with salt and pepper. Broil until deep golden brown and crisp.

10. Serve Soup

Place a slice of toasted bread in each bowl, ladle the hot soup over the top, and offer grated Pecorino Romano cheese and lemon wedges on the side for a bright, tangy finish.