Acquacotta is an Italian dish that dates way back, originating in the coastal area Maremma (between southern Tuscany and northern Lazio). It was made by butteri (shepherds and herders) who carried bread, olive oil, and salt with them, and then collected the remaining ingredients for this mid-day meal during their travels through the countryside.

Our version features creamy cannellini beans, tender fennel, and faintly bitter escarole. Our savory stock is amped up with soffritto, tomatoes, and aromatic herbs, and then thickened. It’d ladled over toasted bread, which turns a humble vegetable soup into a hearty one-bowl meal.

This quart of soup provides two large portions or three medium-sized portions and comes with Pecorino Romano and sourdough bread.

INGREDIENTS:
Black Pepper, Cannelli Bean, Celery, Chicken Stock (Bay Leaf, Carrot, Celery, Pasture-raised Chicken Bones, Onion, Parsley, Thyme, Tomato Paste), Egg, Escarole, Extra Virgin Olive Oil, Fennel, Garlic, Onion, Oregano, Parsley, Pecorino Romano, Red Pepper Flakes, Tomato

SERVING INSTRUCTIONS:

Gently simmer Acquacotta, stirring occasionally, until hot.
Toast bread and place in bottom of the bowl and ladle soup on top or keep aside to dip.
Garnish with Pecorino Romano.

Globo basis collection - Do not delete

Acquacotta

Agnolotti del Plin in Brodo

Avgolemeno

Chicken Bouillabaisse

Chicken Pot Pie

Chile Verde

Ciambotta (Italian Vegetable Stew)

Corn and Ricotta Cappelletti en Brodo

Corn Chowder with Tomato and Basil

Corn Chowder with Tomato, Bacon, and Basil

French Green Lentil Soup with Bacon, Pancetta, and Spinach

French Green Lentil Soup with Spinach

French Onion Soup

Garganelli with Fresh Basil and Walnut Pesto

Indian-Style Curry with Basmati Rice and Mint-Cilantro-Yogurt Curry (Mild)

Minestrone Soup with Summer Squash and Ditalini

Minestrone Soup with Summer Squash, Sausage, and Ditalini

Northern Vietnamese-Style Chicken Pho

Omnivore Subscription (First and Third Wednesday of the Month; Includes Deliveries)

Pasta e Piselli with Pancetta

Pork Sugo with Pappardelle

Ribollita

Roasted Kabocha Squash Tortelloni in Brodo

Spring Asparagus Soup

Stay in Touch

Stay in touch

Age verification

Added to cart