Chicory and cannellini bean soup

Chicory and cannellini bean soup


15 people made this

About this recipe: This is a super-delicious soup packed full of protein. Cannellini beans are simmered with chicory, tomatoes, chicken stock and garlic. It can be made into a vegan soup by using vegetable stock. Enjoy with fresh crusty bread.


Serves: 6 

  • 3 tablespoons olive oil
  • 1 onion, diced
  • 1.5 litres water
  • 6 cubes chicken stock
  • 3 (410g) tins cannellini beans, drained and rinsed
  • 1 (400g) tin chopped tomatoes
  • salt and pepper to taste
  • 450g chicory, torn
  • 6 cloves garlic, finely chopped

Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

  1. Heat the olive oil in a large pot over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Add the water, chicken stock cubes, cannellini beans and chopped tomatoes. Season to taste with salt and pepper. Bring to the boil over high heat; reduce heat to medium-low and simmer 30 minutes.
  2. Stir in the chicory and continue simmering until tender, about 30 minutes. Add the garlic and cook 5 to 10 minutes more before serving.

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