Chicory and White Bean Soup

1. 1

   Cook onions in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.

2. 2

   Add garlic and oregano and cook, stirring, 2 minutes.

3. 3

   Stir in broth and bring to a boil.

4. 4

   Stir in chicory and beans, then simmer, uncovered, until chicory is tender, about 15 minutes.

5. 5

   Transfer 2 cups of soup to a blender and puree until smooth (use caution when blending hot liquids), then stir into remaining soup to thicken.

6. 6

   Season with salt and pepper.

7. 7

   Serve sprinkled with cheese and drizzled with oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.