Italian Bean Soup with Chicory

 Ingredients: 2 handfuls of beans * 1 medium head of garden chicory or a larger bowl of wild chicory (dandelion works too) 1 tablespoon chopped onion 1 tablespoon finely chopped carrot 1 tablespoon finely chopped celery (stalks or root) 2 tablespoons oil 3 tablespoons diced tomato bay leaves salt, hot pepper (carefully and optionally)

To prepare a delicious bean and chicory soup, start by choosing the type of beans you want. If you opt for dried beans, it is important to soak them the night before. This process will help reduce the boiling time and make the beans more digestible. The next day, rinse the beans and boil them in a pot of water, adding a splash of oil, salt, and a bay leaf for flavor. If you have fresh frozen beans, you can put them directly into boiling water with salt, oil, and the bay leaf, without needing to soak them. If you are using canned beans, it is enough to drain and rinse them well before moving on to the next step.

After the beans are boiled, drain the water and discard it. Now, take half of the beans and mash them with a fork, leaving the other half whole to add texture to the soup. Meanwhile, wash and chop the chicory leaves, cutting them into pieces about one centimeter long. Then, boil them in water with a little salt until they become soft, which will take a few minutes.

In a separate pot, add oil and sauté the finely chopped onion, carrot, and celery, adding salt to help release the flavors. When the vegetables are slightly softened, add 500 ml of water or vegetable broth, along with the tomato pulp and, if desired, the chili pepper for extra heat. Let the mixture simmer over medium heat for about 5 minutes.

After this time, add the boiled beans, both the mashed and the whole ones, along with the boiled and drained chicory. Let the soup simmer for 15-20 minutes, ensuring that the carrot is well cooked, as the other ingredients are already done. You can adjust the seasonings to taste, adding a bit of freshly ground pepper or even a splash of lemon juice to enhance the flavors.

Finally, serve the soup hot, ideally alongside bread croutons or a slice of toasted bread drizzled with olive oil. This soup is not only filling but also nutritious, combining the pleasant flavors of beans with those of chicory, resulting in a comforting dish perfect for cool days. The delight is complemented by the crunchy texture of the croutons, turning each serving into an unforgettable culinary experience.

 Tags:  onion carrots tomatoes bean soup pepper oil gluten-free recipes lactose-free recipes vegetarian recipes