Indulge in the vibrant flavors of Pink Bean Soup with Radicchio, a hearty and wholesome dish that combines the earthy sweetness of pink beans with the bitter notes of radicchio. This vegan and gluten-free soup is a symphony of textures and colors, featuring tender beans, crisp radicchio, aromatic herbs, and a rich tomato broth. Alongside the main recipe, discover variations that cater to different dietary preferences and tastes, including a smoky and spicy version with chipotle peppers, a creamy and indulgent rendition with coconut milk, and a refreshing and tangy variation with lemon and dill. With its diverse flavor profiles and adaptability, this versatile soup promises a culinary journey that will tantalize your taste buds and nourish your body.
Here are our top 5 tried and tested recipes!
PINK BEAN SOUP
This is a recipe I've been searching for for a long time. On my trips to Southern California, I would always stop in a restaurant named Keefer's Inn in King City, California. Unfortunately, the restaurant changed hands and this soup served there wasn't the same.In the old restaurant, in their gift shop, burlap bags of pink beans were sold along with a recipe card for this soup. I never bought one because I thought the restaurant would be there forever! I wrote in to a local newspaper food column asking if anyone still had the recipe and lucked out! Pink beans are smallish, sweet, meaty beans sometimes are known as chili beans; however, any pea or bean will work. I just love the pink beans for this savory soup. * cooking time does not include overnight soaking ** a ham bone can certainly be used instead of a ham hock
Provided by Chattes
Categories Beans
Time 3h20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the beans, checking for stones and debris.
- Soak beans overnight.
- Saute bacon until crisp, drain.
- Add carrots, celery, onions and garlic to bacon grease.
- Saute 5-10minutes.
- Drain beans.
- Put in bean soup pot along with carrots, celery, onions and garlic.
- Add the cooked bacon.
- Add the ham hock, tomato sauce and water.
- Bring to a boil, turn the heat down and simmer for 2 1/2 hours until beans are soft.
- Remove the ham hock and pull the meat from the bone.
- Chop and return meat to the soup.
- Remove 1/4th to 1/3rd of the beans, mash or puree.
- Return to pot and simmer another 20-30 minutes, stirring occasionally.
- Skim off unwanted grease.
- Season with salt and pepper.
- Serve.
PUMPKIN AND BLACK BEAN SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
PINK BEAN SOUP WITH RADICCHIO
Provided by Barbara Kafka
Categories soups and stews
Time 4h40m
Yield 4 - 5 servings
Number Of Ingredients 10
Steps:
- Rinse beans. In a small soup pot, add beans and 2 1/2 cups water. Bring quickly to a boil, shut off heat and cover. Allow to sit 1 hour.
- Put radicchio in a saucepan and add stock. Simmer for 40 minutes, turning once. Drain, but reserve cooking liquid. Cut radicchio crosswise into half-inch strips. There should be about a cup.
- Drain and rinse beans. Return to soup pot and cover with reserved cooking liquid. Simmer 1 to 1 1/2 hours or until tender.
- Stir in cooked and sliced radicchio, plus salt and pepper to taste .
- Add remaining ingredients, except cheese, and reheat to boiling. Remove from heat and serve with Parmesan cheese.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 2 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 836 milligrams, Sugar 2 grams
WHITE OR PINK BEANS WITH BEET GREENS AND PARMESAN
If you use white beans for this savory dish, the beet greens will infuse them with a lovely pink hue. Even more standout is the savory/umami flavor that the Parmesan rinds impart. Parmesan rinds will keep for months. Wrap them in foil and keep in the freezer. They add great depth of flavor to vegetarian soups and stews.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic. Cook, stirring, until it is fragrant, 30 seconds to a minute. Drain the beans and add to the pot, along with 6 cups water (or enough to cover the beans by at least an inch) and the bouquet garni. Bring to a gentle boil, add salt to taste, cover and simmer 1 1/2 to 2 hours, until the beans are soft and fragrant. Taste, adjust salt, and add pepper. Remove the bouquet garni.
- Stir in the beet greens and simmer 5 to 10 minutes. Serve in wide bowls and pass freshly grated Parmesan for sprinkling.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1268 milligrams, Sugar 2 grams
VEGAN CATALAN-STYLE RADICCHIO AND WHITE BEANS
Provided by Elaine Louie
Categories brunch, dinner, lunch, main course, side dish
Time 1h30m
Yield 5 servings
Number Of Ingredients 13
Steps:
- For the beans: Place the beans in a bowl and add cold water to cover by two inches. Allow to soak overnight. The next day, drain, rinse with cold water, and drain again.
- In a medium pot, combine the beans, garlic, thyme, and cold water to cover by 2 inches. Place over high heat to bring to a boil. Reduce heat to medium, and simmer until tender, 25 to 45 minutes; do not salt the water. When the beans are tender, add 1 to 2 bouillon cubes, to taste, and cook 5 minutes more; the liquid should be slightly salted. Drain the beans, reserving the liquid; discard garlic and thyme. Set beans and reserved liquid aside.
- For the radicchio: In a large skillet over medium heat, heat 2 tablespoons of the oil. Add radicchio, turning to coat with oil. Add pepper flakes, and season with salt and pepper to taste. Cook, stirring occasionally, until tender, 7 to 10 minutes. Remove from heat and set aside.
- In a separate skillet over medium heat, add remaining 1 tablespoon olive oil. Add garlic, and sauté until lightly browned, about 2 minutes. Add beans and 2 cups of the reserved cooking liquid. Simmer until the liquid becomes somewhat creamy, 5 to 10 minutes. Add radicchio and parsley, and simmer 10 minutes more, adding more of the reserved cooking liquid if the mixture seems too thick. Serve in bowls, garnished with a sprinkling of cracked black pepper.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 164 milligrams, Sugar 1 gram
Tips:
- Soak the beans overnight: This will help to soften them and reduce the cooking time.
- Use a variety of beans: This will add flavor and texture to the soup.
- Don't overcook the beans: They should be tender but still hold their shape.
- Add the radicchio at the end of cooking: This will help to preserve its color and flavor.
- Season the soup to taste: Add salt, pepper, and other spices as desired.
- Serve the soup with a crusty bread or crackers: This will help to soak up the delicious broth.
Conclusion:
Pink bean soup with radicchio is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and satisfying meal, give this soup a try!
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