- 2 medium onions, chopped
- 2 tablespoons olive oil
- 5 garlic cloves, smashed
- 1/2 teaspoon dried oregano, crumbled
- 5 cups low-sodium chicken broth (40 fl ounces)
- 1 head chicory (1-pound), torn into 2-inch pieces (16 cups)
- 1 (16- to 19-ounce) can white beans, rinsed and drained
Preparation: Cook onions in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic and oregano and cook, stirring, 2 minutes.
Stir in broth and bring to a boil. Stir in chicory and beans, then simmer, uncovered, until chicory is tender, about 15 minutes.
Transfer 2 cups of soup to a blender and puree until smooth, then stir into remaining soup to thicken. Season with salt and pepper.
Notes: May be garnished with grated cheddar cheese