Broccoli Rabe and White Bean Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cooking Light 2003. Ingredients:
8 ounces broccoli rabe (rapini) |
1 tablespoon olive oil |
2 cups coarsely chopped onions |
1/4 teaspoon crushed red pepper flakes |
2 garlic cloves, minced |
1/2 teaspoon sea salt |
5 cups water |
3 inches parmigiano-reggiano cheese, rind |
1 (16 ounce) can cannellini beans or 1 (16 ounce) can other white beans, rinsed and drained |
5 slices whole wheat bread, toasted |
1 garlic clove, halved |
1/2 cup grated parmigiano-reggiano cheese |
Directions:
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.
3. 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.
4. Reduce heat, simmer 15 minutes. Add beans, and simmer 5 minutes. Discard cheese rind.
5. 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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