Soup and salad

Ingredients for 4 people:

* Romaine lettuce 200 g
* 200 g Belgian Endive
* 200 g Catalonia
* Radicchio 100 g
* 4 tablespoons extra virgin olive oil
* 1 sprig rosemary
* 2 carrots
* 2 stalks celery
* 1 onion (140 g)
* Salt and pepper

Preparation:
Remove leaves and strands of celery, wash, dry and cut into 2-3 pieces. Trim the carrots, wash and cut in half. Peel onions, wash and cut into slices of 2 cm.

Put the vegetables into a pot with 2 liters of water and washed and dried rosemary. Cover the pot, bring to a boil over medium heat. Simmer over low heat 20 minutes. Remove carrots, celery and rosemary with a slotted spoon.

Remove the core and outer leaves, dry the romaine lettuce, Belgian endive and chicory. Cut the vegetables into strips of 2 cm thick with a sharp knife.

Wash and drain. Put the chicory in the hot broth, bring to a boil, simmer 10 minutes. Add the salad in the broth, cook another 10 minutes over low heat.

Remove the leaves and spoiled the core radicchio, cut into strips of 2 mm thick, wash and dry. Salt and pepper the soup, divide it in dishes, supplemented with raw radicchio. Sprinkle each portion with a tablespoon of oil, serve immediately

Nutritional values (indicative) per serving:

* Calories
115 Kcal
* Carbohydrates
4.5 grams.