Broad bean soup with wild chicory


  • 500 grams of dried beans shelled
  • A clove of garlic
  • 1 onion
  • A stick of celery
  • A carrot
  • Olive oil
  • A slice of bacon ham
  • Salt and pepper
  • One kilogram of chicory
  • 400 grams of potatoes into small pieces
  • A pinch of red pepper

Preparation method

Soak the broad bean for 12 hours, then drain and wash.

Stir-fry the chopped onion, with the celery stalk and the whole carrot; add the prosciutto’s fat, make it steam for few minutes and pour the chopped potatoes and the broad beans; then cover the preparation with cold water and let it simmer for one hour, until the broad beans will be melt.

Boil the clean washed chicory in boiling salted water. When ready, let it cool down in cold water; squeeze it thoroughly and stir it fry in a pan with the garlic and the pinch of chilly.

Serve the soup really warm with a pinch of fried chicory in the middle and a drizzle of oil.