How to Make Acquacotta (Tuscan White Bean and Escarole Soup)

[@keniakennedy9016]

I’ve never seen a tv chef make this classic soup that we Italians make….it is delicious and healthy, thank you!

[@deniseg812]

I'm Italian, my family never made it this way.

[@jimkocherful]

@@deniseg812 ATK recipes are created from testing, improving, and making foolproof. Their recipes aren't always authentic, they try to make them simple and taste incredible. Such as using chicken broth instead of water in a soup.

[@giuliettamassina7787]

I am just like her. I make bean soups all the time. I just made acquacotta this week

[@mrdowjones6986]

Omg, Bridgette you are a rockstar.. I love the way you work that kitchen island, Effortless. Total kitchen gangster

[@upthedown1]

Escarole white bean soup first time I had it was in a neighborhood restaurant in BensonHurst Brooklyn. Feel in love with it. Love the garlic in it.

[@lauraafrica1908]

ATK’s recipes are always reliable! Always so good! 😊

[@RocRizzo]

I use Pecorino Romano or Parmigiano Reggiano rinds in soups. It gives a great umami kick to them. In this soup, I make the sofrito with carrots as well. Carrot adds a little sweetness.

[@menopassini9348]

Me to

[@bender7565]

Bridget was my fav 20 yrs ago, Sat mornings on PBS with Chris, came on before Victory Garden. Still a cutie and I could watch her make anything.

[@dvaoa]

She is gorgeous 😁

[@Sbannmarie]

She’s a doll.

[@kathleencollins8099]

I made this for tonight's dinner! Oh my, so delicious. Thank you for not only a hearty and healthy soup but also so tasty. Being half Italian, your additions and a couple of variations were outstanding!! Thank you, thank you!

[@ritagibson225]

I love bean soup. This one touches my Italian heart. I'll be making this very soon. Thank you for sharing it.

[@jacktownsparty3184]

I just finished up making a kettle of this really delicious soup. Couldn't find escarole at any of four stores, so I substituted it with kale. I'm not a fan of kale, but it wasn't off-putting in the least when it came to taste. Other than that -- plus one more extra perk of my own -- I followed the recipe just like the one given on America's Test Kitchen. My own perk was to add about six ounces of small diced chunks of prosciutto. Next time, I think I'll use two fennel bulbs, as I love the taste of it. I must admit that while making it, I didn't think it would have much flavour. However, the end product was bursting with it. I'll definitely be making this many more times!

[@ewellford]

You could use any bitter greens that you have available to you. Foragers, this is a great soup for young dandelions and nettles. I will probably make mine with collared greens.

[@zekelucente9702]

I make a similar soup with hot Italian sausage with the casings removed and then cook the aromatics in the rendered fat. I usually use kale, but I’m going to look for escarole.

[@m.corege9726]

Enjoyed your comments - thank you

[@marthaleon8758]

Hi ladies. You inspire me to be creative in my kitchen. Thanks for many years of great food

[@kimquinn7728]

I love roasted fennel. The licorice flavor is so mild when roasted but beautifully sweet. I like to roast it with onion and apples.

[@user-Aaron-]

Could you elaborate on this? Do you just roast them then eat them together as-is? Or do you roast them with a meat or something?

[@kimquinn7728]

@user-Aaron- I oil my baking dish lightly and slice apples(granny smith or type that holds up to baking. Not Mac's as they turn to applesauce), sweet onion (walla-walla or Vidalia) and fennel into similar size thicknesses. Overlap them slightly. Black pepper, pinch of pink salt(at the end when I pull from the oven), a bit of garlic powder. Lightly sprinkled on top. 400F oven, uncovered. Do not want to trap condensation. Check after 20 mins. May take longer depending on how you slice. Let them get some carmelization on the edges,...sigh... Delish on its own with a piece of crusty bread and a glass 9f wine. Equally delish with chicken or pork.🥰

[@kathleenkohr474]

Tried this recipe last night…turned out deliciously. Thank you!

[@GeorgeWTush]

I made this recipe yesterday. The soup is delicious. Tomato, chicken broth, etc., etc. No big surprises. The two egg yolks beaten into the aquafaba then introduced into the soup as a thickening agent was an incredibly useful technique to learn. It works extremely well to make the soup rich and thick. Make this recipe, if only to acquire this technique.

[@jackstrubbe7608]

this is how I also learned to make Chinese egg-drop, although the whites are swirled in just before serving after the yolk thickening process.

[@justinwhite6787]

This recipe is endlessly easy to interpret! It's more of a jumping off point than a destination for Me :) I make it all the time, but I don't use tomato, or fennel, or even egg. Instead I put in one big Yukon gold potato and nutritional yeast, both provide some thickening and creamy texture. I'm also not a huge fan of fennel so I use a lot of thyme and ... a heaping tsp of za'atar! I garnish with lemon zest, parsley and a drizzle of olive oil. It's also a great soup to use up the produce drawer, my latest version incorporated left over broccoli and leeks!

[@rebazahar8980]

Ooh ooh. I took the plunge in your description. Love leeks/broccoli, why not! You like, you use,you don't like don't use. Next pot, leeks and potato

[@justinwhite6787]

@@rebazahar8980 Hope you like :) Let me know how it goes!

[@515aleon]

Actually do like fennel, but I didn't care for the texture in this. I'm going to borrow a few of your ideas. (Also love leeks and potato--I think it's a nice combo). I used kale, and I'm keeping that. (No escarole in my state apparently.)

[@kathrynletchford5114]

That is what I was thinking, you could put whatever you had into this soup. 😊

[@darrelllancaster9554]

Love America's Test Kitchen! 🇺🇸🤎🛒

[@deborahgardner9489]

I like to fry some pancetta with the veggies at the beginning. Another level of flavor!

[@mobility63]

A nice hearty soup for a cold wintry evening♥️❄️

[@KATHRYNA-g8s]

love this, and most of ATK recipes. I had extra fennel and escarole in the garden and this was the perfect recipe for them both. Thanks!

[@Stellaperez658]

This soup looks delicious!!! Have to try it!!!

[@marcellamcduffie8218]

Fix that good old food always the best cooking show ever thanks for sharing.😘😊

[@stevelogan5475]

Ma'am, very nice recipe, I use turnips with the greens in place of fennel, also ground Italian sausage sometimes

[@annepicaud3556]

In south west of France we have that soup, called Garbure...love it!

[@lindaanthony7890]

Looks delicious! Great explanation of the recipe.

[@birmania5754]

Looks so good. Thanks for sharing it. I'll be making it soon. Yum..

[@millerjoan]

I wish you would have put the ingredient list in the description box below. This looks sooooo good!

[@paulatomassi8017]

Love their recipes

[@martinpalagi3374]

Soup, it's the best part of winter.

[@sweingold5686]

Looks SO good. Good directions given.

[@mehbroncos]

Love that knife!

[@JustAThought155]

Goodness! That looks like one lovely hearty soup! Very nice!

[@yvonnecole5721]

I love watching the show,I watch the video and try to write down the ingredients,I can't pay on the website for the recipes.

[@lorrainedempsey3320]

This soup looks delish 😋. I m definitely going to make it. Thank you so much.

[@darlenelove7425]

My grandma used to make this soup. Thank you fir this recipe!

[@clairej5675]

Delicious! Thank you.

[@BarkQaziBiddutNYUSA]

Wow! I really loved your soup and way explaining how to make the soup. I will definitely try to make your soup into my meal very soon. Congratulations!! 🎉❤🎉

[@blackquoteswisdom7834]

That looks DELICIOUS! Will definitely be trying out this recipe.

[@GabeDonzelli]

I'm drooling! I will definitely make your version of acquacotta.

[@NY_Patriot_Lady]

You all should try South American Caribbean food. You need to expand your map. Italy is so passe. 🤭🤭🤭💞💕💗 I still love your program!!!👋👋👋

[@Livesl0wer]

Thanks, will make def make it this weekend.

[@ameliaquintana1449]

I couldn’t find escarole so I used packaged Mediterranean salad that had escarole. Yummy soup!

[@johnjesberger5676]

Escarole is underrated. Glad to have another use for it.

[@ladyg7796]

I've made this recipe at least 3 times, but I enjoy adding chunks of white chicken meat. It's so delicious even if adding the chicken meat makes it untraditional. Perfect comfort food!

[@sunrae7680]

I'm going to try the chicken. That will make it more filling. Thank you.

[@CalanitAtia]

Made tonight. Loved it. I added rainbow chard. Thank you. Happy new year.

[@ColleenHershon]

This has been on my bucket list of recipes to try.

[@markwoldin162]

Nicely done.

[@chrismumma7547]

This is fantastic

[@richardhale2117]

Very good soup. Using the cheese rind puts it over the top IMO. I would add more beans, maybe as much as double, but I like beans.

[@kimberlyberlin4999]

I've never heard of using the bean water and eggs in soup. I'll have to try this out.

[@kimquinn7728]

My moms parents were from Sicily and Milan. She said her mom, and she herself when I was growing up, often would keep eggs out at room temperature the days she made soup and would put an egg yolks in the bottom of each soup bowl. Whether the above or pasta fagioli or minestrone, pour on the hot soup and stir the yolk through. Ohhh, yummmmm.

[@pianistajs]

Egg yolks are the original roux. In French cookery, it was called a liaison and goes back to the days of the Marie-Antoine Carême.

[@nellab8486]

Not all italians use the eggs! Some make ithe soup plant based and mashed some of the beans so the soup will appear thicker. Not everyone likes the egg yolks in soup.

[@robin472]

Most canned foods have way too much sodium. This is a health concern, it won't bother you for the short-term but for long-term the health effects of too much are serious. I know this is not a health food centered dish but people if you care about yourself and others watch the sodium.

[@menopassini9348]

​@@kimquinn7728 We place a whole room temp egg on top of the bread. Then pour the hot soup on top to poach it, topped with pecorino and parsley to taste. This is a variation of Zuppa Pevese from Lombardia. The soup she made is from Grosseto and the Wild boar festival and its Italian cowboys.

[@montygates8767]

That soup is a must. I will make it this week for sure

[@marthavillaverde8766]

I made it 🙌 yummy 😋 thank you Bridget 😁❤️

[@SusanPetty73]

This is one of my favorite soups. I’m allergic to members of the chicory family so I make it with kale or Swiss chard. Sometimes I put in hot Italian sausage. Sometimes I put in a cut up fennel bulb. Any way you make it it tastes so good.

[@amyjohnson4543]

This looks great

[@kennethfraser2413]

Amazing - will try vry soon

[@MeMe-lt7gd]

I just love Americas test kitchen..haven't seen the girls in a while. Yes and I agree ..I grew up having "Shcadole and beans ." Great Italian soup. Thank you.

[@deborahprice3821]

Looks absolutely delicious.

[@desireedoan9267]

Good time to rerun this beautiful soup excited to go to grocery store 😊

[@bellacucina3209]

Love all your recipes Bridget. I'm ready to make Acquacotta when we finally get winter in RI.

[@jml4774]

I live in Seekonk :) I just made the soup. Yum :)

[@MrStevenjbalsamo]

Hello, so if you want the escarole not to be bitter; after rinsing, blanch in a pot of boiling water for a few minutes before adding to soup. It will be more palatable for most. Most bean water contains chemicals that preserve color. The soup is good without it. One more thing. It is very tasty with Italian sausage added. Kudos for your technique. You are a good cook.

[@MrStevenjbalsamo]

Also you can thicken by mashing half of the beans. 😀 ciao!

[@tuckernaughton]

GOOD JOB BRIDGE

[@OWK000]

Left over smoked turkey carcass makes a great broth and meat base for a variation of this kind of soup. . . or some smoky BBQ or slow smoked drumsticks or wings work. I make some every year.

[@stateniland]

one of my staples.. homemade is the only way to go

[@tjsullivan4793]

Looks awesome...

[@sp-mb1qe]

Bridget, I love your cooking ,looks so delicious. Good job.😘😘

[@johnmoog]

I make a version with kale, including the stems which means I simmer it for a couple of hours - the longer the cheese rind cooks into the stock the deeper the flavor - I also use pancetta & sautee the veg in the drippings

[@menopassini9348]

This is how we make this soup. Do not beat any eggs or mix in. Cook the soup hot hot. Place the bread in the bottom of the bowl. Then crack an egg on top of the bread and pour the hot soup to poach the egg. Sprinkle Pecorino and Parsley on top serve when egg is poached. The eggs need to be at room temperature when you crack them, so they cook and don't make the soup cold. You can also place the bowls in a warm oven to cook the eggs. This is a variation of Zuppa Pavese from Lombardia.

[@pervinmondi8665]

Looking forward to making it 🙏🇨🇦

[@andrewt35]

This looks amazing and I cannot wait to make it!

[@yvonnemccullaghward361]

Cannot wait to cook and taste this

[@HannahMattox]

I've honestly never used fresh fennel, but when I watch our ATK crew use it, it makes it less scary to try and do it.

[@eileenoreilly1979]

More meatless / plant based recipes please 🙏 healthy and will enjoy good food 😊

[@robertlamka708]

Bacon would definitely kick it up a notch!

[@syumikohulvey1425]

Best bean soup I ever made. Used dry beans instead of canned so it took much longer, but it was worth it. Couldn't find escarole so I substituted kale as suggested and it turned out great. It was useful to learn that the cheese rind enriched the flavor so much. I'll try making this recipe again with escarole and canned beans, but the kale was quite tasty once it cooked down. My family loved it so it was worth the time invested. Loved learning to use fennel and discovering its unique qualities.

[@Noname-rw2gi]

Awesome recipe. I added one extra can of beans. Delish!

[@oregonliberal]

Made it a couple of nights ago. So easy and delicious.

[@kareneslinger8629]

I'm leery about fennel.Did the soup taste at all of licorice ?

[@olgaflores7751]

@@kareneslinger8629 I made it tonight, and it did not. It was incredibly good.

[@2075vj]

I can wait to make this. I’m not sure if I’ve ever had fennel in my soup. Thanks for sharing!

[@stephenparker4083]

I make Ribollita all the time. Gotta try this.

[@shayz-gh6up]

I love this recipe, and would love to try it! But… I’m allergic to fennel…. Is there something I can use to substitute? Leeks? Or cabbage? And what herbs would I use? Would adding some star anise help to supplement the licorice flavor?

[@shayz-gh6up]

Or maybe some bok choy?

[@Quran-fd6tg]

It's so healthy and it's reach in benefits, but.. is it really delicious??

[@normacooper6377]

Looks yummy!

[@fragranthills]

Love your Magimix!

[@user-wq7hw2ow9l]

If you don't like fennel, what is a good substitute?

[@iwaseasymeat]

one day I gotta try this

[@maureenkelm108]

That looked delicious!

[@jewelcopeland8440]

This is fabulous. And you can use other beans as well

[@darrylwhitesall4565]

I can't wait to make this!

[@joemurray5741]

Escarole can be hard to find…I often substitute kale…also use an immersion blender on a half a can of the beans instead as a thickener

[@flybyairplane3528]

ATK, BRIDGITTE, this looks wonderful , but will adapt my recipe as I am by myself, unless a sturdy container for the refrigerator,or freezer. When my old supermarket opened,I knew the CODE # for chicory, escarole & Chinese celery cabbage, , now they have photos , of fruit &produce, cheers 🇺🇸🇺🇸🇺🇸🇺🇸

[@adamdhaly5598]

Perfect👏👏👏👏👏

[@jettron1]

I love soups and this looks delicious but I'm curious about what happened to the cheese rind. Did it melt into the soup?

[@ellengrace4609]

Not sure if she mentioned it here but in the recipe on ATK site it says to remove the rind before serving.

[@bigdaddycros]

Heaven

[@Kindlyone777]

What soup ladle are you using? Thank you

[@vroncooper5734]

Looks like another ATK hit!!!

[@wambamit344]

That’s one soup that looks good for cold winter day which is on the way Lol

[@rheffner3]

My wife has made aquacotta many times. Never like this, i.e, with beans and escarole. Much more basic as the original was a food that the poor ate. But the next time she makes it I will suggest she adds these ingredients. Sounds great.

[@debbieh5488]

My family does not like fennel. What would you suggest as a substitute?

[@TheCynthiaRice]

I just leave it out. I don't like it either.

[@leenam.4578]

Maybe leeks?

[@notever8932]

Try celery root, it will have a similar texture as fennel and provide an additional depth to the soup.

[@amsb4dafunk406]

The fennel is a large part of the flavor profile Make A separate pot without fennel for them sadsacks. Or You can maybe sub some carrots, or jicama for the texture.

[@stevelogan5475]

@ Debbie H, ma'am, several variations #1 ground italian sausage simmered with the 1st ingredients, #2 crimini/baby bella mushrooms, # 3 other greens like collards, mustard, turnip, etc..., # 4 for the bulb texture try turnips diced or yukon gold potatoes # 5 yellow spanish onions diced # 6 chopped cilantro, I'm assuming you do not like fennel because of the anise/black licorice, jelly bean flavor/taste, I hope that helps, btw, I use all the above items & I do like black licorice/jelly beans, but not that flavor in my food, is popular in Greece, Italy, Sicily

[@VADACHE]

With veggie broth and no cheese will be vegetarian, love it

[@claireclaire0166]

Looks great. I always wanted some way to use the bean liquid as I hate to throw it out. Now I have a great reason to use it. Thanks.

[@leenaorencia6431]

Soooooogood❤

[@ascent8487]

Looks delicious. Anyone know if it’s eggy at all?

[@rjfpac]

Don't need eggs blend a bit of the beans to thicken it, can use stick blender at the finish for few seconds

[@marcellespeake4272]

Definitely gonna make this, but did you take the rind out?

[@chewyjiver2239]

I'm assuming you mean the core. I was wondering about that too, its perfectly edible and delicious when cooked.

[@amanovaelhusseiny7780]

No she means the picorino cheese rind

[@wonderwonder30]

Most of the time the cheese rind will melt into the soup. But my grandmother would say, if you find the cheese rind in your bowl you will have good luck 🍀

[@lelanixon3248]

Any tips if you are using soaked raw beans? Not a fan of canned beans.