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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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.
Stir in the chicory and continue simmering until tender, about 30 minutes. Add the garlic and cook 5 to 10 minutes more before serving.