Mediterranean cuisine for every day

Chickpea soup with Radicchio and Prosciuto ham

1 Comment » Nov 17th, 2010 | By | Category: Recipes, Soups

This hearty soup is prepared with salad. Radicchio is the salad of choice. This purple salad with a bitter tone goes very well with Prosciutto Crudo and Parmesan Cheese. It also features a few drops of wine. The chick peas give volume to the dish.

I still had some boiled chick peas left over. In case you don’t, please add the boiling time of the chick peas.

Preparation time: 10 minutes

cooking time: 15 minutes

difficulty: easy


  • 1 red onion
  • 1 small radicchio
  • 1 cup of chick peas, boiled
  • 4 slices of Prosciutto Crudo
  • 1 liter of chicken stock
  • 2 fl oz red wine
  • 3 tbsp of Balsamic vinegar
  • Parmesan, grated
  • some olive oil
  • salt and pepper


Peel and dice the onions. Fry them in the soup pot. Add the Prosciutto cut in stripes.

Also cut the salad in stripes and add to the pot. The Radicchio looses volume fast. Now add the wine and the vinegar and let it boil for a minute or two. The wine should loose the alcohol. Reduce the liquid a bit.

Now add the stock and the chick peas and let it boil for 15 minutes.

Serve the soup with lots of Parmesan cheese.

One comment
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  1. This soup sounds delicious! I love the colour given by raddichio and it is a great way to use them! (minus the ham for me ;-) )

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