Chicory And White Bean Soup Recipes

Steps:

• Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
• Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.

Steps:

• Combine the beans with 2 quarts water in a 4-quart pot and bring to a boil. Skim any foam, then add the onion, crushed garlic, bay leaf and salt to taste. Reduce the heat, cover and simmer for 2 hours, until the beans are very tender. Taste and adjust seasoning. Remove and discard the onion, garlic cloves if desired, and bay leaf. Drain through a colander or strainer set over a bowl. Mash the beans with a potato masher and moisten with some of the cooking liquid. Stir in 2 tablespoons of the olive oil. The purée should be loose.
• Bring a large pot of generously salted water to a boil and add the lettuce. Cook until just tender, about 2 minutes. Transfer to a bowl of cold water and drain. Squeeze out water and chop coarsely.
• Heat the remaining olive oil in a large, heavy skillet over medium heat. Add the garlic, cook for 30 seconds, and stir in the lettuce. Cook for about 1 minute, stirring, until the lettuce is nicely coated. Season with salt and pepper. Serve with the mashed beans.

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
• Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
• Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.