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Broccoli Rabe and White Bean Soup

Yield 4 servings
Broccoli rabe (also called rapini) has a sharp flavor that nicely offsets the mild, creamy beans. Collard or mustard greens are good alternatives.

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

Nutrition 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

How to Make It

  1. Remove and discard tough ends from broccoli rabe stems; coarsley chop the broccoli rabe.

  2. 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.

  3. 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.