Recipe

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• 1 large head broccoli rabe , cut into 2 inch pieces
• 2 tbsp extra virgin olive oil
• 1 lb italian sausage, i use hot
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 1/8 tsp ground nutmeg
• 4 cups chicken stock
• 28 oz diced tomatoes, undrained
• 15 oz white beans, drained and rinsed
• 1 1/2 cups orecchiette
• grated pecorino romano cheese, for topping
• salt and pepper , to taste
• 2 cups water

• 1 Bring a medium pot of water to a boil.
• 2 Add salt to it, then add broccoli rabe.
• 3 Boil for 3 minutes.
• 4 Drain and let cool.
• 5 In a soup pot heat the olive oil over medium high heat.
• 6 Add the sausage and cumbling with a spoon until browned 3-4 minutes.
• 7 Stir in the onion and garlic and cook until softened, about 5 minutes.
• 8 Season with the nutmeg and salt and pepper, to taste.
• 9 Add the chicken stock, tomatoes and their juices and 2 cups of water.
• 10 Cover and bring to boil.
• 11 Stir in the the white beans and cooked broccoli rabe and return to a boil.
• 12 Add the pasta and cook, stirring occasionally until al dente.
• 13 Top with the cheese.