Radicchio, a colorful cold-weather vegetable, brings bold, peppery flavor to bean soup.
But after I tasted thissoupfrom theSouthern LivingTest Kitchen, Ive changed my tune.
Ingredients
1(4-oz.)pkg.
Credit:Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Shell Royster
diced pancetta(optional)
2 to 3Tbsp.olive oil
1 1/4cupschopped yellow onion(from 1 [10-oz.]
onion)
2medium(6 oz.
)cans cannellini or other white beans, drained and rinsed
3cupscoarsely choppedradicchio(from 1 [10-oz.]
Transfer pancetta to a plate, reserving drippings in Dutch oven.
Reduce heat to medium-low, and simmer until starting to thicken slightly, about 5 minutes.
Stir in beans and radicchio, and return to a boil over medium-high.
Once boiling, reduce heat to medium-low, and simmer until tender, about 5 minutes.
Serve with lemon wedges.
