Broccoli Rabe and White Bean Soup

recipe
Broccoli rabe (also called rapini) has a sharp flavor that nicely offsets the mild, creamy beans. Collard or mustard greens are good alternatives.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 267
Caloriesfromfat 30 %
Fat 9 g
Satfat 3.1 g
Monofat 4.2 g
Polyfat 1.1 g
Protein 13.6 g
Carbohydrate 35.2 g
Fiber 6.6 g
Cholesterol 10 mg
Iron 2.8 mg
Sodium 875 mg
Calcium 245 mg

Ingredients

8 ounces broccoli rabe (rapini)
1 tablespoon olive oil
2 cups coarsely chopped onion
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1/2 teaspoon sea salt
5 cups water
1 (3-inch) piece Parmigiano-Reggiano cheese rind
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
5 (1-ounce) slices whole wheat bread, toasted
1 garlic clove, halved
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Preparation

Remove and discard tough ends from broccoli rabe stems; coarsley chop the 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; cook 1 minute, stirring constantly. Add broccoli rabe and salt, and cook 30 seconds, stirring constantly. 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 sides of halved garlic clove. Tear toasts into bite-sized 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.

Deborah Madison,

Cooking Light

October 2003
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