How to Make Acquacotta (Tuscan White Bean and Escarole Soup)
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- Опубликовано: 6 июл 2024
- Host Bridget Lancaster makes a hearty Acquacotta (Tuscan White Bean and Escarole Soup).
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I’ve never seen a tv chef make this classic soup that we Italians make….it is delicious and healthy, thank you!
I'm Italian, my family never made it this way.
@@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.
I am just like her. I make bean soups all the time. I just made acquacotta this week
ATK’s recipes are always reliable! Always so good! 😊
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.
Omg, Bridgette you are a rockstar..
I love the way you work that kitchen island, Effortless. Total kitchen gangster
This soup looks delicious!!! Have to try it!!!
Hi ladies. You inspire me to be creative in my kitchen. Thanks for many years of great food
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!
A nice hearty soup for a cold wintry evening♥️❄️
Goodness! That looks like one lovely hearty soup! Very nice!
Fix that good old food always the best cooking show ever thanks for sharing.😘😊
I love bean soup. This one touches my Italian heart. I'll be making this very soon. Thank you for sharing it.
I love roasted fennel. The licorice flavor is so mild when roasted but beautifully sweet. I like to roast it with onion and apples.
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?
Looks absolutely delicious.
Looks SO good. Good directions given.
This looks amazing and I cannot wait to make it!
This has been on my bucket list of recipes to try.
Bridget, I love your cooking ,looks so delicious.
Good job.😘😘
Tried this recipe last night…turned out deliciously. Thank you!
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!
Love that knife!
My grandma used to make this soup. Thank you fir this recipe!
That soup is a must. I will make it this week for sure
Looks so good.
Thanks for sharing it.
I'll be making it soon.
Yum..
Love their recipes
Delicious! Thank you.
Looks delicious! Great explanation of the recipe.
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.
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.
I made it 🙌 yummy 😋 thank you Bridget 😁❤️
This soup looks delish 😋. I m definitely going to make it. Thank you so much.
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!
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.
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.
Enjoyed your comments - thank you
Thanks, will make def make it this weekend.
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!
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
@@rebazahar8980 Hope you like :) Let me know how it goes!
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.)
That is what I was thinking, you could put whatever you had into this soup. 😊
Love America's Test Kitchen! 🇺🇸🤎🛒
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.
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.
She is gorgeous 😁
She’s a doll.
This is fantastic
I like to fry some pancetta with the veggies at the beginning. Another level of flavor!
Made tonight. Loved it. I added rainbow chard. Thank you. Happy new year.
That looks DELICIOUS! Will definitely be trying out this recipe.
That looked delicious!
Looks awesome...
Love all your recipes Bridget. I'm ready to make Acquacotta when we finally get winter in RI.
I live in Seekonk :) I just made the soup. Yum :)
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!!
🎉❤🎉
I'm drooling! I will definitely make your version of acquacotta.
Ma'am, very nice recipe, I use turnips with the greens in place of fennel, also ground Italian sausage sometimes
Looks yummy!
In south west of France we have that soup, called Garbure...love it!
This looks great
Nicely done.
I can’t wait to make this!
You all should try South American Caribbean food. You need to expand your map. Italy is so passe. 🤭🤭🤭💞💕💗 I still love your program!!!👋👋👋
I can wait to make this. I’m not sure if I’ve ever had fennel in my soup. Thanks for sharing!
This is fabulous. And you can use other beans as well
Soup, it's the best part of winter.
Good time to rerun this beautiful soup excited to go to grocery store 😊
Amazing - will try vry soon
Cannot wait to cook and taste this
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.
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.
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 can't wait to make this!
one of my staples.. homemade is the only way to go
I couldn’t find escarole so I used packaged Mediterranean salad that had escarole. Yummy soup!
I can’t wait to make this!!
GOOD JOB BRIDGE
Perfect👏👏👏👏👏
one day I gotta try this
Looking forward to making it 🙏🇨🇦
I wish you would have put the ingredient list in the description box below. This looks sooooo good!
That’s one soup that looks good for cold winter day which is on the way
Lol
Escarole is underrated. Glad to have another use for it.
More meatless / plant based recipes please 🙏 healthy and will enjoy good food 😊
Bacon would definitely kick it up a notch!
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 🇺🇸🇺🇸🇺🇸🇺🇸
That's some yummy cooked water!
Love your Magimix!
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.
Also you can thicken by mashing half of the beans. 😀 ciao!
I've never heard of using the bean water and eggs in soup. I'll have to try this out.
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.
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.
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.
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.
Yummmy
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!
I'm going to try the chicken. That will make it more filling. Thank you.
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.
Looks like another ATK hit!!!
YUM!
Made it a couple of nights ago. So easy and delicious.
I'm leery about fennel.Did the soup taste at all of licorice ?
@@kareneslinger8629 I made it tonight, and it did not. It was incredibly good.
Soooooogood❤
Awesome recipe. I added one extra can of beans. Delish!
Heaven
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.
On New Years day, Italians eat beans and greens for good luck during the year. This looks like it fits the bill.
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
that really does look good! i might be tempted to serve the bread on the side.
For me, it’s always bread on the side! Hahahhaa
Wow
i want to eat it!!
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.
I make Ribollita all the time. Gotta try this.
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.
What soup ladle are you using? Thank you
I love soups and this looks delicious but I'm curious about what happened to the cheese rind. Did it melt into the soup?
Not sure if she mentioned it here but in the recipe on ATK site it says to remove the rind before serving.
Does this reheat well?
If you don't like fennel, what is a good substitute?
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.