Pink Bean Soup With Radicchio Recipe

Name: Pink Bean Soup With Radicchio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Rinse beans.
2
In a small soup pot, add beans and 2 1/2 cups water.
3
Bring quickly to a boil, shut off heat and cover.
4
Allow to sit 1 hour.
5
Put radicchio in a saucepan and add stock.
6
Simmer for 40 minutes, turning once.
7
Drain, but reserve cooking liquid.
8
Cut radicchio crosswise into half-inch strips.
9
There should be about a cup.
10
Drain and rinse beans.
11
Return to soup pot and cover with reserved cooking liquid.
12
Simmer 1 to 1 1/2 hours or until tender.
13
Stir in cooked and sliced radicchio, plus salt and pepper to taste .
14
Add remaining ingredients, except cheese, and reheat to boiling.
15
Remove from heat and serve with Parmesan cheese.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Pink Bean Soup With Radicchio falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pink Bean Soup With Radicchio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions