- Average
- Average budget
Ingredients
- 1 large onion, chopped coarse
- 2 celery ribs, chopped coarse
- 4 garlic cloves, peeled
- 1 (28-ounce) can whole peeled tomatoes
- ½ cup extra-virgin olive oil Salt and pepper
- teaspoon red pepper flakes
- 8 cups chicken broth
- 1 fennel bulb, 2 tablespoons fronds minced, stalks discarded, bulb halved, cored, and cut into 1/2-inch pieces
- 2 (15-ounce) cans cannellini beans, drained with liquid reserved, rinsed
- small head escarole (10 ounces), trimmed and cut into 1/2-inch pieces (8 cups)
- 2 large egg yolks
- ½ cup chopped fresh parsley
- 1 tablespoon minced fresh oregano Grated Pecorino Romano cheese
- Lemon wedges
- TOAST
- 10 (1/2-inch-thick) slices thick-crusted country bread
- ¼ cup extra-virgin olive oil Salt and pepper
Preparation
Step 1
FOR THE SOUP: Pulse onion, celery, and garlic in food processor until very finely chopped, 15 to 20 pulses, scraping down sides of bowl as needed. Transfer onion mixture to Dutch oven. Add tomatoes and their juice to now-empty processor and pulse until tomatoes are finely chopped, 10 to 12 pulses; set aside.
Stir oil, 3/4 teaspoon salt, and pepper flakes into onion mixture. Cook over medium-high heat, stirring occasionally, until light brown fond begins to form on bottom of pot, 12 to 15 minutes. Stir in tomatoes, increase heat to high, and cook, stirring frequently, until mixture is very thick and rubber spatula leaves distinct trail when dragged across bottom of pot, 9 to 12 minutes.
Add broth and fennel bulb to pot and bring to simmer. Reduce heat to medium-low and simmer until fe