Sausage and Broccoli Rabe Stoup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This a Rachael Ray stoup recipe that DH and I love. The hardest thing to do is blanch the Broccoli Rabe. Great dinner with some crusty bread. As Rachael would say, Yummo! I have made this recipe with hot Italian turkey sausage, just to make it healthier. Ingredients:
1 large head broccoli rabe, cut into 2 inch pieces |
2 tablespoons extra virgin olive oil |
1 lb italian sausage, i use hot |
1 large onion, chopped |
3 garlic cloves, chopped |
1/8 teaspoon ground nutmeg |
4 cups chicken stock |
28 ounces diced tomatoes, undrained (can use stewed tomatoes) |
15 ounces white beans, drained and rinsed |
1 1/2 cups orecchiette |
grated pecorino romano cheese, for topping |
salt and pepper, to taste |
2 cups water |
Directions:
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.
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