Chicory and Broad Bean Soup

  • 300g dried broad beans
  • 1 large white onion, sliced
  • 6 garlic cloves, sliced
  • 1 1/4 lb Catalonia chicory or escarole
  • Pinch of chili powder
  • 6 tbsp extra virgin olive oil
  • salt

Contributed by: Lorenza De'Medici

Source: 'A Passion for Vegetables'

Serves 6


  1. Put the beans in a bowl, cover with water and soak overnight
  2. Drain the beans, place in a saucepan with the onion, garlic, salt to taste and 8 cups water.
  3. Bring to a slow boil and cook for about an hour.
  4. Wash the chicory and slice roughly.
  5. Add to the saucepan and cook for 10 minutes more.
  6. Pour into a soup tureen, add the chili and the oil and serve.

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