Tuscan Bean Soup

At a glance
Royal Rose Product
Serves
6
Ingredients
At a glance
Royal Rose Product
Serves
6
2 cups small white beans
6 cups water
1 ham hock, well washed
1 onion, chopped
1/2 cup celery, chopped
1 head Royal Rose radicchio, chopped coarsely
Extra virgin olive oil
1 tablespoon bread crumbs
Salt and pepper
Methods/steps
Soak beans overnight in water. The next day, drain the water and add 6 cups of fresh water. Add the ham hock, chopped onion and celery, and cook slowly for approximately 3 hours. Remove the ham hock; pick off any meat and set aside. For a smoother soup, puree 1/2 of the beans and all the liquid. Return to the cooking pot and add the rest of the beans and the ham. In a medium skillet, heat 1 tablespoon olive oil and saute the chopped radicchio until wilted. Add bread crumbs and mix well. Add salt and pepper to taste. Ladle the hot soup into bowls, and into each bowl add 2 heaping tablespoons of the radicchio garnish. Drizzle with extra virgin olive oil.