Chicory and cannellini bean soup

    1 hour 25 min

    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.

    19 people made this

    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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    Reviews in English (17)


    I really enjoyed this! Only a few modifications...sauteed the garlic with the onion in olive oil, added some crushed red chilies and diced celery with leaves. Recipe doesn't specify, but it is very important (in my opinion anyway) to use product of Spain or Italy tomatoes for the best flavor. I served topped with freshly grated parm cheese and crusty bread. So simple and delicious! Thanks  -  23 Jun 2010  (Review from Allrecipes US | Canada)


    I enjoyed this soup however I used veggie broth instead of chicken broth. It's good with or without the garlic as I have tried it both ways.  -  07 Jun 2011  (Review from Allrecipes US | Canada)


    This soup was so good. The only thing I did differently was to use a 48 oz can of chicken broth instead of using the bouillon. I also followed the other suggestion of adding in celery (two ribs) and red pepper flakes. My husband definitely said this was a keeper.  -  26 Jan 2011  (Review from Allrecipes US | Canada)