Brothy beans with radicchio are a must-have in your white beans recipe library. This radicchio recipe is easy to prepare and so delicious!
Radicchio is a beautiful bitter vegetable that pairs perfectly with herby, creamy beans. Although it may look like cabbage, radicchio is part of the chicory family, along with escarole and curly endives. These vegetables are related to lettuces but are pretty bitter. This bitter flavor can mellow if it is sautéed or grilled.
In this radicchio and white beans recipe, bitter radicchio gets a little massage first and marinates with extra virgin olive oil, lemon juice, and salt. I enjoyed the bitter flavor paired with the beans. If you’re averse to bitter tastes, you may want to roast the radicchio leaves instead. If you don’t love bitter vegetables, look at my substitution suggestions below!
How to Make Brothy White Beans with Radicchio
This recipe is so easy to prepare.
First, prepare the radicchio. Cut the bottom stump from the radicchio and peel off each leaf individually. Place the leaves in the bowl with extra virgin olive oil, lemon juice, and zest, and salt, and use your hands to massage the leaves for a minute or two gently. You will feel the leaves tenderize slightly. Set aside at room temperature to marinate for 30 minutes.
Next, just cook the beans. Prepare the beans with a bit of oil, onion, garlic, crushed red pepper, and stock. Add the beans and let them simmer for 30 minutes. Finishing the dish is as simple as adding some fresh herbs and more lemon juice and zest. That’s it! Once the herbs are bright green, turn off the heat and serve the beans with the marinated radicchio.
If you’re not a fan of radicchio or if you just can’t find it, try these substitutions:
- Chopped kale, lacinato or curly
- Shaved brussels sprouts
- Shredded green or purple cabbage
Looking for more vegan recipes? Check my archives!
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Brothy White Beans with Radicchio
- Wide pot
- 1 head of radicchio bottom trimmed and leaves separated
- 1 lemon juiced, and zested
- 1-2 tablespoons extra virgin olive oil
- A pinch of flaky salt to taste
- 2 teaspoons olive oil for sautéing
- 1 yellow onion peeled and diced
- 6 cloves garlic peeled
- 1/2 teaspoon crushed red pepper more or less to taste
- 4 cups vegetable stock
- 2 15- ounce cans of butter beans drained and rinsed
- 1/2 cup loosely packed dill leaves or 1 tablespoon dry
- 1/2 cup loosely packed parsley leaves or 1 tablespoon dry
- 1 lemon juiced, and zested
- Salt and pepper to taste
Marinate the Radicchio:
- In a bowl, combine the lemon juice, zest, and extra virgin olive oil. Add the radicchio, and use your hands to massage the marinade into the leaves. Season with salt and set aside for 30 minutes.
Start the beans:
- Heat olive oil in a wide pot over medium-high heat. Add the onion and cook for 8-10 minutes, stirring regularly, until it is completely softened and beginning to brown.
- Place garlic in a food processor and pulse until minced. Add it to the onion and the crushed red pepper, and cook for 45 seconds until it is fragrant.
Simmer the beans:
- Add the stock and bring to a boil. Add the beans. Reduce heat and simmer for 30 minutes until broth is reduced and thickened slightly. Season the broth with salt and pepper to taste. Note: you can add butter (plant-based or dairy) or tahini to help thicken the broth.
- Meanwhile, place the dill and parsley in the food processor and pulse until minced.
Finish the beans:
- Stir in the lemon juice, zest, dill, and parsley, and season the broth again to taste. Cook for 4-5 minutes until the herbs are bright green. Turn off the heat.
- Arrange a few leaves of marinated radicchio on a shallow bowl and ladle the beans on top. Enjoy!