Brothy White Beans with Radicchio

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Meanwhile, place the dill and parsley in the food processor and pulse until minced.

Step 6

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.

Step 7

Arrange a few leaves of marinated radicchio on a shallow bowl and ladle the beans on top. Enjoy!