Broccoli Rabe, Butternut Squash, and White Bean Soup

To make this simple-to-prepare soup even easier, look for chopped peeled squash in the produce section of your supermarket. If you're unable to find broccoli rabe, substitute escarole.

Yield:

4 servings (serving size: 1 3/4 cups)

Recipe from

Nutritional Information

Calories 195
Caloriesfromfat 28 %
Fat 6 g
Satfat 1.1 g
Monofat 3.2 g
Polyfat 0.9 g
Protein 15.4 g
Carbohydrate 26 g
Fiber 6.9 g
Cholesterol 19 mg
Iron 2.2 mg
Sodium 756 mg
Calcium 100 mg

Ingredients

2 cups (3/4-inch) cubed peeled butternut squash
Cooking spray
1 tablespoon olive oil, divided
8 ounces broccoli rabe (rapini), trimmed
1/2 cup finely chopped onion
1 garlic clove, minced
4 1/2 cups Rich Turkey Stock
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/4 teaspoon salt

Preparation

Preheat oven to 450°.

Arrange squash in a single layer on a jelly roll pan coated with cooking spray. Drizzle with 1 1/2 teaspoons oil; toss well to coat. Bake at 450° for 25 minutes or until lightly browned. Set aside.

Cut the broccoli rabe crosswise into thirds. Cook broccoli rabe in boiling water 5 minutes; drain. Set aside.

Heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring frequently. Add squash, stock, and beans; cook 10 minutes. Place 1 1/2 cups vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in broccoli rabe and salt. Cook 5 minutes or until thoroughly heated.

Note:

Cynthia De Persio,

November 2003