Oh no, don’t think that just because you eat it with a spoon you’re not having a special main course!
This soup is really rich: both in ingredients and in flavor.
The bitter notes of radicchio (that is chicory) meet the sweetness of pinto beans in a very velvety soup.
I recommend it if you want to try something new, healthy and so complete.
SERVES 4 PEOPLE
READY IN 45′
1 radicchio (= chicory) ball
2 tablespoons extra virgin olive oil
1 teaspoon onion, chopped
2,8 oz pinto beans, fresh
1 cup mixed cereals and legumes, dry
4 cups vegetable broth/ stock
1 teaspoon vegetable stock powder (click for my recipe)
1 glass lukewarm milk
1/2 glass cold water + 1 teaspoon flour
salt (if needed)
STEP 1: BROWN CHICORY
Wash and slice chicory.
Place it in a pan with onion and oil and cook for 2-3 minutes.
STEP 2: ADD BEAND AND CEREALS
Add beand and sauté for 1 minute.
now add mixed cereals and legumes and sauté for 1 more minute.
STEP 3: ADD BROTH
Add the broth and the stock powder and cook covered with a lid for ab. 30 minutes.
It’s time to add milk and water+flour mixture. Cook for 10 more minutes to get a thicker soup.
Taste the soup and add salt if needed.
Your soup is ready!
A PIECE OF ADVICE: if you don’t have stock at home you can also cook the soup adding very hot water 😉
#getBready & enjoy your meal