Broccoli Rabe and White Bean Soup

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

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.