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.
Black Pepper, Cannelli Bean, Celery, Egg, Escarole, Extra Virgin Olive Oil, Fennel, Garlic, Onion, Oregano, Parsley, Pecorino Romano, Red Pepper Flakes, Tomato, Vegetable Parm Stock (Bay Leaf, Butter, Carrot, Celery, Onion, Parmesan Rind, Parsley, Porcini Mushroom, Thyme)
- 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.