Sausage Beans And Broccoli Rabe Soup |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Rainy Day Relief courtesy of Rachael Ray Ingredients:
2 tablespoons extra-virgin olive oil, 2 turns of the pan |
1 1/4 pounds italian bulk sweet sausage |
1 medium onion, chopped |
1 carrot, chopped |
1 large potato, peeled and chopped into small dice |
2 cloves garlic, chopped |
1 bay leaf |
2 cans white beans, drained |
salt and pepper |
4 cups chopped broccoli rabe and greens |
2 quarts chicken stock |
grated parmigiano-reggiano or romano, to pass at table |
Directions:
1. Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Adjust seasonings and serve soup with grated cheese, for topping.
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