Cannellini bean and radicchio cream soup
Preparation time: Between 30 and 60 Minuti
Nutritional information: 198 kcal / per serving
Course: First course
Seasonal dish: Autumn
Enviromental Impact: Moderate (0.7kg CO2 eq)
This delicate cream soup combines the sweetness of cannellini beans with the bitterness of radicchio.
Ingredients for 4 portions
- Dried cannellini beans 200 g
- Radicchio 250 g
- Half an onion
- Extra virgin olive oil 2 tbsp (20 g)
- Garlic clove 1
- Vegetable broth or water 500 ml
- Salt to taste
- Pepper to taste
- Parsley to taste
- Wine to taste
Preparation
Soak the cannellini beans overnight.
Finely chop the garlic and onion and fry lightly in a little olive oil.
Add the wine and then the beans.
Add the broth (or water), season with salt and pepper and cook for around 30 minutes.
Add the radicchio.
Enviromental Impact
Moderate
Details
Per serving:
0.7kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.