Pink Bean Soup With Radicchio
Updated Oct. 11, 2023
- Total Time
- 4 hours 40 minutes
- Prep Time
- 20 minutes
- Cook Time
- 4 hours 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¼pound pink beans, preferably Spanish habichuelas rosadas
- 2½cups water
- 2heads radicchio
- 2½cups liquid (veal stock, chicken stock, cooking liquid from other radicchio recipes or a combination of these)
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1medium-size potato, peeled and cut into ½-inch chunks, cooked in boiling salted water until almost done
- 2teaspoons shredded fresh basil leaves
- 2teaspoons fruity olive oil
- Grated Parmesan cheese
Nutritional analysis per serving (5 servings)
145 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 8 grams protein; 836 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Rinse beans. In a small soup pot, add beans and 2½ cups water. Bring quickly to a boil, shut off heat and cover. Allow to sit 1 hour.
- Step 2
Put radicchio in a saucepan and add stock. Simmer for 40 minutes, turning once. Drain, but reserve cooking liquid. Cut radicchio crosswise into half-inch strips. There should be about a cup.
- Step 3
Drain and rinse beans. Return to soup pot and cover with reserved cooking liquid. Simmer 1 to 1½ hours or until tender.
- Step 4
Stir in cooked and sliced radicchio, plus salt and pepper to taste .
- Step 5
Add remaining ingredients, except cheese, and reheat to boiling. Remove from heat and serve with Parmesan cheese.
Private Notes
Comments
This soup will never win a beauty contest, and I'll use half the radicchio next time, but it's delicious.
Made this with rattlesnake beans from my garden as opposed to pink beans. I used a single head of Treviso, but found it made 1.5 cups of material when simmered down; radicchio is overpowering in large amounts, so I used only 1 cup in the soup and saved the rest. I added 4 minced cloves of garlic, as well. I liked this soup. My partner did not, finding the radicchio too bitter. Well, radicchio IS bitter, so this is something like finding a lake too wet, but c'est la vie.
Very strange. Too much radicchio. Not enough other stuff. Don’t make again.
This soup will never win a beauty contest, and I'll use half the radicchio next time, but it's delicious.