Broccoli Rabe and White Bean Soup
From pointsevenout 16 years ago
- 30 minutes to make
- Serves 4
Collard or Mustard Greens are a good alternative for the broccoli rabe.Taken from Cooking Light 2004.
Ingredients
- 8oz broccoli rabe (rapini) shopping list
- 1T olive oil shopping list
- 2c onion, coarsely chopped shopping list
- 1/4t crushed red pepper shopping list
- 2 garlic cloves, minced shopping list
- 1/2t sea salt shopping list
- 5c water shopping list
- 1 (3" piece) parmigiano-reggiano cheese rind shopping list
- 1 (16oz) can cannellini beans or other white beans, rinsed and drained shopping list
- 5 (1oz) slices whole wheat bread, toasted shopping list
- 1 garlic clove, halved shopping list
- 1/2c (2oz) parmigiano-reggiano cheese, grated shopping list
How to make it
- Remove and discard tough ends from broccoli rabe stems; coarsely chop broccoli rabe.
- Heat oil in a large dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add red pepper and 2 garlic cloves; saute 1 minute. Add broccoli rabe and salt, and saute 30 seconds. Add water and cheese rind. Increase heat to medium-high; bring to a boil. Reduce heat; simmer 15 minutes. Add beans, and simmer 5 minutes. Discard cheese rind.
- Rub both sides of toasted bread with cut pieces of garlic clove. Tear toasts into bite size pieces; divide toast pieces evenly among 4 bowls. Ladle 1 1/2 cups soup over toast pieces in each bowl; top each serving with 2 tablespoons grated cheese.
- 267 calories; 30% from fat per serving.
The Rating
Reviewed by 5 people-
nice comfort food..
peetabear
in mid-hudson valley loved it
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I love this soup!!!
cherihannah
in Shickshinny loved it
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