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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Everyday with RR mag. Ingredients:
salt and pepper, to taste |
1 bunch broccoli rabe, cut into 2 inch peices |
ice water |
2 tablespoons extra virgin olive oil |
1 lb hot italian sausage or 1 lb sweet sausage |
1 onion, finely chopped |
4 garlic cloves, finely chopped |
1 quart chicken stock |
15 ounces cannellini beans |
14 1/2 ounces tomatoes, petite diced or stewed |
1 cup shell pasta |
romano cheese, shaved, to top |
Directions:
1. In a soup pot, bring a few inches water to a boil, salt it, add the broccoli rabe and cook for 5 minute Drain and plunge into a bowl of ice water, drain again.
2. In the pot heat EVOO over med-high heat. Add the sausage, break up the meat and cook until browned. Add the onion and garlic, and cook to soften, 5 minute.
3. Add stock, beans, tomatoes and 1 cup water, season with salt and pepper.
4. Cover pot and bring to a boil.
5. Stir in pasta, lower heat and simmer until al dente, 8 minute Turn off the heat and stir in the broccoli rabe.
6. Top with cheese.
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