Broccoli Rabe and White Bean Soup

Broccoli rabe (also called rapini) has a sharp flavor that nicely offsets the mild, creamy beans. Collard or mustard greens are good alternatives.

Yield: 4 servings

Ingredients

• 8  ounces  broccoli rabe (rapini)
• 1  tablespoon  olive oil
• 2  cups  coarsely chopped onion
• 1/4  teaspoon  crushed red pepper
• 2  garlic cloves, minced
• 1/2  teaspoon  sea salt
• 5  cups  water
• 1  (3-inch) piece Parmigiano-Reggiano cheese rind
• 1  (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 5  (1-ounce) slices whole wheat bread, toasted
• 1  garlic clove, halved
• 1/2  cup  (2 ounces) grated Parmigiano-Reggiano cheese

Preparation

Remove and discard tough ends from broccoli rabe stems; coarsley chop the broccoli rabe.

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. 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. Reduce heat, simmer 15 minutes. Add beans, and simmer 5 minutes. Discard cheese rind.

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.

Nutritional Information

Calories:

267 (30% from fat)

Fat:

9g (sat 3.1g,mono 4.2g,poly 1.1g)

Protein:

13.6g

Carbohydrate:

35.2g

Fiber:

6.6g

Cholesterol:

10mg

Iron:

2.8mg

Sodium:

875mg

Calcium:

245mg