Made by mom. She wings it. Apparently, traditional peasant soup is started with a bacon base and done with cabbage, but yeah, not so much. If anxious about actual measurements, try googling an original recipe. Good for leftover night!
something tomato-y (see below)
1.) Sautee garlic and onion in olive oil until softened.
2.) Add can of chickpeas, radicchio, and broth. It shouldn't be swimming in broth - it's more like chickpeas with some liquid than a formal stew. Cook until radicchio softens.
3.) Add a dash of something tomato-y - leftover tomato sauce, a bit of bruschetta mix, a partial can of diced tomatoes (something with a little bit of seasoning to it, though I'm sure fresh tomatoes and some salt/spices could also work).
4.) Add Parmesan. Not a crazy amount, but don't treat it like a garnish.
4.) Add however much fresh parsley (or herbs of choice - adding thyme when we were short on parsley has worked) you care for.
The radicchio has a bit of a bitterness to it, but it mellows as it stews and works with the creaminess of the chickpeas. Best served with bread on the side (but gluten-free otherwise).