Broccoli Rabe and White Bean Soup

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

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Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 30%
  • Fat: 9g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 13.6g
  • Carbohydrate: 35.2g
  • Fiber: 6.6g
  • Cholesterol: 10mg
  • Iron: 2.8mg
  • Sodium: 875mg
  • Calcium: 245mg

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.
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