ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK SHOP NOW
ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK SHOP NOW
ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK
Visit Whole Grains Council
  • Oldways Cultural Food Traditions
  • Oldways Cultural Food Traditions
  • Oldways Cultural Food Traditions
  • Oldways Cultural Food Traditions
Visit Whole Grains Council
Shop
Shop
0
Recipes

Radicchio Soup

Quick & Easy Mediterranean Diet Vegetarian & Vegan Diet Soup Lunch Vegetarian

Like most Italian dishes, this soup is simple to make and relies on a few quality ingredients for a great taste. The rich, slightly sweet flavor of Parmigiano-Reggiano pairs perfectly with radicchio, a bitter, leafy, Italian chicory.

Leave a comment
Prep Time:

15 minutes

Total Time:

25 minutes

Yield:

4 Servings

Nutrition Facts

View

Nutrition Facts

  • Calories: 430
  • Total Fat: 25g
  • Saturated Fat: 6g
  • Sodium: 550mg
  • Carbohydrate: 42g
  • Fiber: 6g
  • Protein: 13g
Print

Ingredients

1 pound radicchio

1 tablespoon + ¼ cup olive oil, divided

1 large clove garlic, chopped

1 small red onion, chopped

1 (15-ounce) can tomato sauce (low sodium preferred)

3 cups water

Salt and pepper to taste

4 cups cubed crusty whole grain bread

¾ cup freshly grated Parmigiano-Reggiano

â…“ cup fresh basil leaves

Instructions

  1. Wash radicchio, quarter, and remove cores. Chop coarsely. Set a soup pot over medium heat and sauté 1 tablespoon of olive oil, garlic, onion and radicchio together for 10 minutes until softened.
  2. Add tomato sauce and water. Season with salt and pepper. Bring to a simmer and cook gently for 5 minutes. Meanwhile, toss bread cubes with the remaining ¼ cup olive oil. Sauté in a large pan set over medium-high heat until cubes are golden, turning them frequently.
  3. Add Parmigiano-Reggiano and basil to soup and stir until the cheese melts. Place bread cubes in the bottom of four soup bowls. Pour the soup over the bread. Serve immediately with more Parmigiano-Reggiano at the table.

Recipe courtesy of Nancy Radke, from The Seasons of Parmigiano-Reggiano. Photo courtesy of istockphoto.com.

Review this Recipe

Your email address will not be published. Required fields are marked *

In order to rate this recipe, a rating of 1 or more stars must be selected.

You might also like

Spicy Stir Fried Greens with Peanuts Quick & Easy

Spicy Stir-Fried Greens with Peanuts

Greek Sorghum Bowl with Artichokes and Olives

Leek & Squash Einkornotto

Bulgur Burgers