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Heat your broiler. Put your peppers on a rimmed baking sheet and broil, turning occasionally, until charred on all sides, 6 to 8 minutes. Alternatively, roast the peppers in a 400 degree oven for about 30 minutes, turning them every 10 minutes.
Set the peppers aside to cool until you can handle them.
In a big bowl, combine your beans and soppressata, if using.
When cool enough to handle, break the peppers open over the beans and let the peppers’ juices run out. Pull the charred skin and seeds from the peppers and discard.
Cut the peppers into thin strips and add to the beans, plus any more juices that collect.
Chop garlic with rosemary and oregano finely minced and add to the bowl.
Drizzle the oil, vinegar, and lemon juice over the salad and sprinkle with the salt, pepper, and parsley. Toss to combine everything.
You can add ribboned radicchio now or serve the bean salad on top of torn pieces later.
The salad is ready to eat now, but it’s even better after marinating for an hour or two.
Bean salad keeps in the fridge for 4 to 5 days.