Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Cooking Light October 2003

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Yield:
4 servings
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Ingredients

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Directions

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

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  • 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.

Nutrition Facts

267 calories; calories from fat 30%; fat 9g; saturated fat 3.1g; mono fat 4.2g; poly fat 1.1g; protein 13.6g; carbohydrates 35.2g; fiber 6.6g; cholesterol 10mg; iron 2.8mg; sodium 875mg; calcium 245mg.
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