Zuppa del monaco is a traditional chicory soup originating from Basilicata. The soup is usually made with a combination of chicory, chicken stock, diced lard, onions, grated pecorino, and olive oil. The chicory is boiled in the stock and strained, while the liquid is reserved.

The lard and onions are sautéed in olive oil, and the chopped chicory is then added to the pot along with the cooking liquid. The hot soup is usually served from a tureen, and it's sprinkled with grated pecorino before consumption.