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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate