PINK BEAN SOUP WITH RADICCHIO

Pink Bean Soup With Radicchio image

Provided by Barbara Kafka

Time 4h40m

Yield 4 - 5 servings

Number Of Ingredients 10

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Ingredients

1/4 pound pink beans, preferably Spanish habichuelas rosadas
2 1/2 cups water
2 heads radicchio
2 1/2 cups liquid (veal stock, chicken stock, cooking liquid from other radicchio recipes or a combination of these)
Kosher salt to taste
Freshly ground black pepper to taste
1 medium-size potato, peeled and cut into 1/2-inch chunks, cooked in boiling salted water until almost done
2 teaspoons shredded fresh basil leaves
2 teaspoons fruity olive oil
Grated Parmesan cheese

Steps:

Rinse beans. In a small soup pot, add beans and 2 1/2 cups water. Bring quickly to a boil, shut off heat and cover. Allow to sit 1 hour.
Put radicchio in a saucepan and add stock. Simmer for 40 minutes, turning once. Drain, but reserve cooking liquid. Cut radicchio crosswise into half-inch strips. There should be about a cup.
Drain and rinse beans. Return to soup pot and cover with reserved cooking liquid. Simmer 1 to 1 1/2 hours or until tender.
Stir in cooked and sliced radicchio, plus salt and pepper to taste .
Add remaining ingredients, except cheese, and reheat to boiling. Remove from heat and serve with Parmesan cheese.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 2 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 836 milligrams, Sugar 2 grams