How to Make Acquacotta (Tuscan White Bean and Escarole Soup)
For more great Instant Pot recipes, please visit InstantPotEasy.com
Host Bridget Lancaster makes a hearty Acquacotta (Tuscan White Bean and Escarole Soup). Get the recipe for Acquacotta: …
❤
Looks good, but has a lot ingredients.
Can I add sausage to this? And when should I add that?
I made it 🙌 yummy 😋 thank you Bridget 😁❤️
Cannot wait to cook and taste this
I've made this twice now and it may be my favorite soup in the world…BUT…i did make a couple of small changes: as fennel is difficult to find in the summer in the deep south, I used Bok choy instead and dill for the fronds instead of the fennel fronds. Everything else is the same. I canNOT imagine it being any better with fennel instead (i'm not a fan of licorice flavor at all).
I now have severe agita watching you make this soup. Too much goin on.
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.
It looks like an tasty soup: perhaps the Beverly Hills version, but it is not Aquacotta, which is a peasant dish, containing very inexpensive ingredients, done by poor people. It consists mainly of onions, celery, tomatoes and flavored with local herbs and whatever might be in the garden or the meadows. Cooked to a thick soup and poured over stale bread, which is left over from what the farmers carried with them to the fields. A whole egg is optional, either poached whole in the soup at the end or brushed raw on the bread before the hot soup is poured.
So ATK, here is an Aquacotta challenge. Make a modern day Aquacotta a starving student or poor apartment dweller who just lost his job might make: without fancy equipment using the 3 main veges, the stale bread, possibly an egg, and whatever else of herbs you can find on deep sale in the supermarket or growing wild, like dandelion leaves. I think it would be a fun project for you.
Delicious! Thank you.
Bridget, I love your cooking ,looks so delicious.
Good job.😘😘
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!
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.
Fennel makes me gag 🤢
never prep dirty vegetables before washing. bad technique.
Very wasteful way of cooking.
To keep it a bit healthier, may I omit the egg yolks and just use the bean liquid? Will the soup still thicken? Thank you for yet another delicious, "I can't wait to cook" soup!!😉
imagine someone from Boston making beans! 😉 what will they think of next?
ATTENTION TEST KITCHEN!!!!’
I’m requesting a recipe for CHICKEN TORTILLA SOUP. Hows about it, please.
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!
My grandma used to make this soup. Thank you fir this recipe!
In south west of France we have that soup, called Garbure…love it!
I can’t wait to make this!
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.
I want to see ATK's take on Albóndigas.
Escarole is underrated. Glad to have another use for it.
I go to your website for the recipe and log in and still cannot get it… clickbait????
i hate fennel.
For a vegan option, would it be good without the egg and cheese rind?
Does this reheat well?