Soup, stew, chowder, chili—when the weather’s cold, we want as many soul-soothing recipes in our back pocket as possible. The newest addition to our crave-worthy collection? The white bean stew with marinated radicchio from Shelly Westerhausen Worcel’s new cookbook, Every Season Is Soup Season.
“This hearty bean stew is livened up by the slightly bitter tang of marinated radicchio, which gets added at the end, so it keeps a bit of crunch,” writes Westerhausen Worcel. “Massaging the radicchio and letting it marinate cuts down on its bitterness. Make sure you marinate only as much radicchio as you’ll eat right away.”
Directions
1. Make the marinated radicchio: In a medium bowl, combine the radicchio, lemon zest and juice, olive oil and salt. Using clean hands, massage the radicchio for a few minutes or until it’s completely coated and slightly softened. Set aside to marinate at room temperature for at least 30 minutes.
2. Make the soup: In a Dutch oven or large stockpot over medium heat, warm the oil. Add the fennel and onion and sauté until softened, 5 to 7 minutes. Add the garlic, thyme, crushed red pepper flakes and salt and sauté until fragrant, 30 seconds. Add the wine and simmer until the wine is mostly cooked off, about 2 to 3 minutes. Add the beans, vegetable broth and pepper, raise the heat to high and bring to a boil. Lower the heat to medium-low and simmer for 15 minutes.
3. Remove the stew from the heat and stir in the lemon juice and the dill. Taste and season with salt, pepper and lemon juice as needed. Divide the stew between four to six bowls and top with marinated radicchio and Parmesan. Serve warm.
Marinated Radicchio Ingredients
1 small head radicchio, cored and leaves torn into two-inch pieces
Grated zest and juice (about 3 tablespoons) of 1 lemon
1 tablespoon extra-virgin olive oil
¼ teaspoon kosher salt
Stew Ingredients
¼ cup extra-virgin olive oil
1 small fennel bulb, trimmed, cored and thinly sliced
1 yellow onion, finely chopped
6 garlic cloves, minced
1 teaspoon fresh thyme
½ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
¼ cup dry white wine
Two 15½-ounce cans white beans, such as cannellini or Great Northern, rinsed
4 cups low-sodium vegetable broth
¼ teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
¼ cup chopped fresh dill
Grated Parmesan cheese, for serving