Borlotti and Treviso radicchio soup

Ingredients

For 1 serving

• Cooked borlotti beans220 g
• Radicchio120 g
• Onion40 g
• Potatoes80 g
• Vegetable broth400 g
• Rosemary1 g
• Extra virgin olive oil2 teaspoons
• Balsamic vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: November – March

Method

1. Heat the vegetable stock. Meanwhile peel and finely chop the onion, peel the potatoes and cut them into cubes of about 1 cm, and rinse the borlotti beans.
2. In a pot heat half the oil over medium-low heat and soften the onion for 4–5 minutes, until soft and translucent.
3. Add the potatoes, borlotti beans, rosemary and hot stock, season with salt and simmer over low heat, covered, for 20 minutes, until the potatoes are tender.
4. Remove the rosemary and blend half the soup, then return it to the pot and stir to make it creamy.
5. Meanwhile wash the radicchio, cut it into thin strips and toss it in a frying pan with the remaining oil over high heat for 2 minutes, until just wilted; deglaze with the balsamic vinegar and salt lightly.
6. Pour the soup into the bowl, adjust the salt and pepper and top with the radicchio.