Borlotti cream with braised radicchio and Grana croutons

Ingredients

For 1 serving

• Cooked borlotti beans180 g
• Radicchio150 g
• Potatoes80 g
• Grana Padano15 g
• Whole wheat bread30 g
• Red onion30 g
• Vegetable broth450 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery,

In season: November – March

Method

1. Heat the vegetable stock. Meanwhile peel and slice the red onion; wash the radicchio, remove the core and cut it into strips; peel the potatoes and cut them into 1 cm dice; rinse the borlotti beans.
2. In a pan heat the oil over a medium-low heat and sweat the onion with half the radicchio for 5 minutes, stirring, until wilted.
3. Add the borlotti, potatoes and hot stock, bring to the boil and cook for 20 minutes over a medium heat, until the potatoes crush easily with a fork; blend half the soup and return it to the pan. Season with salt and pepper.
4. Add the remaining radicchio and cook for 3 minutes, until wilted but still a little crunchy.
5. Meanwhile slice the wholemeal bread, sprinkle the slices with half the grated Grana Padano and toast them in a covered non-stick pan over a medium heat for 3 minutes, until the cheese melts and the bread is crisp. Serve the soup with the remaining Grana and the toasts.