Chicory Soup

A traditional southern Italian soup made with wild chicory, garlic, and olive oil. This humble countryside dish is known for its slightly bitter flavor and nourishing qualities, making it a favorite during the colder months.

Portata first course

Cucina napoletana

Keyword chicory soup, bitter greens soup, southern Italian soup, traditional vegetable soup, rustic Italian cooking, Neapolitan cuisine, peasant cooking, healthy soup recipe

Preparazione 15

Cottura 35

Tempo totale 45

Calories 120kcal

Equipment

Large pot
Wooden spoon
Knife
Cutting board

Ingredienti

1 kg fresh chicory cleaned and chopped
2 cloves garlic minced
3 tablespoons extra virgin olive oil
1.5 liters water or vegetable broth
Salt to taste
Black pepper to taste
Crusty bread for serving

Istruzioni

Wash the chicory thoroughly and cut it into large pieces.
Heat the olive oil in a large pot over medium heat.
Add the garlic and sauté for about 1 minute, until fragrant.
Add the chicory and stir for 2 to 3 minutes.
Pour in the water or vegetable broth and bring to a boil.
Reduce the heat and simmer for about 30 minutes, until the chicory is tender.
Season with salt and black pepper to taste.
Serve hot with slices of crusty bread.

Note

Wild chicory provides the most authentic flavor, but cultivated chicory can also be used.
Some families add a small potato to make the soup slightly thicker.
A drizzle of extra virgin olive oil just before serving enhances the flavor.