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

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.

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

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

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

This soup looks delicious!!! Have to try 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.

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!

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.

A nice hearty soup for a cold wintry evening♥️❄️

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

Looks absolutely delicious.

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

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

Looks SO good. Good directions given.

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

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

This looks amazing and I cannot wait to make it!

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!

Love that knife!

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

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

Love their recipes

Thanks, will make def make it this weekend.

Delicious! Thank you.

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!

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!

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

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

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

I made it 🙌 yummy 😋 thank you Bridget 😁❤️

Looks delicious! Great explanation of the recipe.

That looked delicious!

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

Love America's Test Kitchen! 🇺🇸🤎🛒

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

Looks awesome...

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.

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

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

Looks yummy!

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

This is fantastic

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

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

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

I can’t wait to make this!

This looks great

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

Soup, it's the best part of winter.

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.

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!! 🎉❤🎉

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

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

Cannot wait to cook and taste this

Nicely done.

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.

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 can't wait to make this!

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

Amazing - will try vry soon

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

GOOD JOB BRIDGE

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

I can’t wait to make this!!

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

one day I gotta try this

Escarole is underrated. Glad to have another use for 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.

Looking forward to making it 🙏🇨🇦

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.

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!

That's some yummy cooked water!

Perfect👏👏👏👏👏

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

Looks like another ATK hit!!!

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

YUM!

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 🇺🇸🇺🇸🇺🇸🇺🇸

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

Love your Magimix!

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.

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

Yummmy

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.

Heaven

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.

Wow

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

On New Years day, Italians eat beans and greens for good luck during the year. This looks like it fits the bill.

Soooooogood❤

i want to eat it!!

How about beating the egg whites stiffly, folding in grated pecorino, grated toasted bread, chopped celery leaves, and some garlic powder, and poaching teaspoons of this to make a faux dumpling topper? 😊 P.S. A smoked ham hock wouldn't hurt, or some diced andouille sausage. For us (sometime) meat eaters.

that really does look good! i might be tempted to serve the bread on the side.

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

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.

The only thing I would do different is add the garlic right at the end of the saute - 45 seconds at low/med heat to bloom the flavor - any more than that and it gets bitter and the garlic flavor goes away.

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.