Best 5 Pink Bean Soup With Radicchio Recipes

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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



Pink Bean Soup image

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

1 lb pink beans
3 -5 slices bacon
3/4 cup diced celery
3/4 cup diced carrot
3/4 cup diced onion
1 garlic clove, minced
10 -12 ounces ham hocks
1/2 cup tomato sauce
2 quarts water
salt and pepper

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



Pumpkin and Black Bean Soup image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
One 14 1/2-ounce can diced tomatoes in juice
One 15-ounce can black beans, drained
Two 15-ounce cans pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish

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



Pink Bean Soup With Radicchio image

Provided by Barbara Kafka

Categories     soups and stews

Time 4h40m

Yield 4 - 5 servings

Number Of Ingredients 10

1/4 pound pink beans, preferably Spanish habichuelas rosadas
2 1/2 cups water
2 heads radicchio
2 1/2 cups liquid (veal stock, chicken stock, cooking liquid from other radicchio recipes or a combination of these)
Kosher salt to taste
Freshly ground black pepper to taste
1 medium-size potato, peeled and cut into 1/2-inch chunks, cooked in boiling salted water until almost done
2 teaspoons shredded fresh basil leaves
2 teaspoons fruity olive oil
Grated Parmesan cheese

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



White or Pink Beans With Beet Greens and Parmesan image

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

2 tablespoons extra virgin olive oil
1 large red onion, finely chopped
2 to 4 garlic cloves (to taste), minced
1/2 pound white or pink beans (1 1/8 cups), soaked in 1 quart water for 4 hours or overnight
6 cups water
A bouquet garni made with a bay leaf, a few sprigs each parsley and thyme, and 2 good-size Parmesan rinds
Salt to taste
1 generous bunch beet greens (about 3/4 pound), stemmed, washed well in 2 changes of water and coarsely chopped
Freshly ground pepper
Freshly grated Parmesan for serving

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



Vegan Catalan-Style Radicchio and White Beans image

Provided by Elaine Louie

Categories     brunch, dinner, lunch, main course, side dish

Time 1h30m

Yield 5 servings

Number Of Ingredients 13

For the beans:
6 ounces (about 1 cup) dried cannellini beans,
1 clove garlic
1 sprig fresh thyme
1 to 2 vegetable bouillon cubes
For the radicchio:
3 tablespoons olive oil
1 head radicchio, stem and core removed, leaves cut or torn into 1 1/2 inch squares
1/8 teaspoon crushed red pepper flakes
salt and freshly ground black pepper
1 clove garlic, minced
1 tablespoon minced fresh parsley
Cracked black pepper, for garnish.

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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