Chicory and White Bean Soup

Chicory and White Bean Soup
Chicory and White Bean Soup
Chicory, a bitter leaf most commonly used in salads, mellows as it cooks.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 first-course servings
Soup/Stew Blender Bean Leafy Green Quick & Easy Lunch Winter Healthy Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano, crumbled
  • 2 medium onions, chopped
  • Carbohydrate 42 g(14%)
  • Fat 9 g(14%)
  • Fiber 12 g(47%)
  • Protein 18 g(36%)
  • Saturated Fat 2 g(8%)
  • Sodium 151 mg(6%)
  • Calories 304

Preparation Cook onions in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic and oregano and cook, stirring, 2 minutes. Stir in broth and bring to a boil. Stir in chicory and beans, then simmer, uncovered, until chicory is tender, about 15 minutes. Transfer 2 cups of soup to a blender and purée until smooth (use caution when blending hot liquids), then stir into remaining soup to thicken. Season with salt and pepper. Serve sprinkled with cheese and drizzled with oil.

Preparation Cook onions in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic and oregano and cook, stirring, 2 minutes. Stir in broth and bring to a boil. Stir in chicory and beans, then simmer, uncovered, until chicory is tender, about 15 minutes. Transfer 2 cups of soup to a blender and purée until smooth (use caution when blending hot liquids), then stir into remaining soup to thicken. Season with salt and pepper. Serve sprinkled with cheese and drizzled with oil.