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Epicurious

Chicory and White Bean Soup

Make soup with any of the greens (and reds) in the chicory-endive family, including the various kinds of radicchio now in the markets, escarole, curly endive (or frisée), or Belgian endive, as well as unrelated leafy vegetables such as Swiss chard, spinach, or arugula. The procedure is the same, though cooking times will vary.

Recipe information

  • Yield

    for 7 cups of finished soup, serving 4 or more

Ingredients

6 cups (1/2 recipe) Garlicky White Beans and Broth (preceding recipe)
About 1/2 pound trimmed chicory leaves, rinsed well, drained, and chopped in 2- or 3-inch pieces (10 cups)
1/2 teaspoon or more salt, to taste
Freshly ground black pepper to taste

Preparation

  1. Heat the broth to a boil, stir in the chopped greens, the salt, and grinds of pepper, and return to a gentle boil. Cook covered for 30 to 40 minutes, or until the leaves are tender and wilted. If you want, cook uncovered for some or all of the time to produce a thicker consistency. Taste and adjust the seasonings; serve hot in warm bowls, with freshly grated cheese, extra-virgin olive oil, and other garnishes (page 60).

From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf. Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines. From the Trade Paperback edition.
TagsSoupSoup/StewItalianEuropeanChicoryLeafy GreensVegetableCannellini BeanWhite BeanBean and LegumeStarterMainDinnerLunchGluten FreeNut FreeVegetarian5 Ingredients or FewerSimmerCookbooks
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