Dandelion and Radicchio Vegetable Soup
A deeply flavorful soup where dandelion greens and radicchio provide a natural bitter backbone that balances the richness. This italian-inspired soups ready in about 55 minutes pairs dandelion greens, head radicchio, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups dandelion greens
- 1 head radicchio
- 1 carrot
- 1 yellow onion
- 2 garlic cloves
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Wash and chop 4 cups dandelion greens and 1 head radicchio into 1-inch pieces, discarding tough stems.
- Step 2: Finely dice 1 carrot and 1 yellow onion, then mince 2 garlic cloves.
- Step 3: Heat 2 tbsp olive oil in a large pot over medium heat, add onions and carrots, and cook for 5 minutes until softened.
- Step 4: Add garlic and cook for 1 minute until fragrant, then add radicchio and dandelion greens.
- Step 5: Stir continuously for 3 minutes until greens wilt slightly, then pour in 4 cups chicken broth.
- Step 6: Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
- Step 7: Remove from heat, stir in 1 tbsp balsamic vinegar, 1/2 tsp sea salt, and 1/4 tsp black pepper.
- Step 8: Let sit for 10 minutes before serving to mellow the bitterness.
Frequently asked questions
How long does Dandelion and Radicchio Vegetable Soup take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Dandelion and Radicchio Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dandelion greens from drying out.
Can I substitute ingredients in Dandelion and Radicchio Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Dandelion and Radicchio Vegetable Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Dandelion and Radicchio Vegetable Soup?
Italian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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