Broccoli Di Rape And Garlic Soup Recipes

ITALIAN-STYLE GARLICKY BROCCOLI RABE

Steps:

• Trim the stems, anywhere from 1-2 inches.
• Wash broccoli rabe properly.
• Cook broccoli rabe in a large pot of salted boiling water until tender for approximately 5-7 minutes.
• Drain and squeeze in order to remove as much of the liquid as possible.
• Over medium heat, drizzle olive oil in a large skillet.
• Sauté minced garlic and chili flakes for 1 to 2 minutes.
• Stir in the broccoli rabe and saute for 3-5 minutes or until tender.
• Season.
• Sprinkle with parmesan cheese.
• Place on serving dish and drizzle with olive oil.

BROCCOLI RABE WITH GARLIC

Steps:

• Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.

BROCCOLI DI RAPE AND GARLIC SOUP

Steps:

• In a medium saucepan, combine the garlic broth, salt, and pepper. Bring to a boil. Stir in the pasta and boil for 6 minutes.
• Stir in the broccoli di rape and return to a boil. Lower the heat and simmer until the broccoli di rape is tender, about 4 minutes. Remove from the heat and stir in the lemon juice to taste. Check the seasoning and add salt and pepper, if necessary.
• Pass grated cheese at the table.

BROCCOLI DI RAPE AND GARLIC SOUP

Steps:

• Prepare garlic broth (can be made ahead and frozen if desired):.
• Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center.
• In a medium saucepan, heat the oil over low heat.
• Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes.
• Don't let the garlic brown.
• Pour in 9 cups water.
• Bring to a boil.
• Lower the heat and simmer, uncovered, for 40 minutes.
• The garlic will be very tender.
• To make the soup:.
• In a medium saucepan, combine the garlic broth, salt, and pepper.
• Bring to a boil.
• Stir in the pasta and boil for 6 minutes.
• Add the broccoli di rape and return to a boil.
• Lower the heat and simmer until the broccoli di rape is tender, about 4 minutes.
• Remove from the heat and stir in the lemon juice to taste.
• Check the seasoning and add salt and pepper, if necessary.
• Pass grated cheese at the table.

CHICKPEA AND BROCCOLI RABE SOUP

Steps:

• Heat a heavy-bottomed pot over medium heat. Add: 2 teaspoons olive oil 2 slices pancetta, chopped fine
• Cook for 3 minutes and then add: 1 large or 2 small carrots, peeled and diced 2 stalks celery, diced 1 onion, diced 4 oregano sprigs A pinch of dried chile flakes (optional)
• Cook, stirring now and then, until soft and lightly browned, about 12 minutes. Turn down the heat if the vegetables start to brown too quickly. When the vegetables are cooked, add: Salt 4 garlic cloves, chopped 2 cups cooked chickpeas
• Cook for a few minutes and pour in: 2 cups chickpea cooking liquid 2 cups chicken stock
• Bring to a boil and reduce to a simmer. Cook for 10 minutes.
• Meanwhile, trim off and discard the woody stems from: 1 bunch of broccoli rabe
• Wash and drain, chop coarsely, and add to the soup. Cook for another 10 minutes. Test a large rabe stem. If it is not tender, cook the soup a few more minutes. Taste for salt and adjust as needed. Serve garnished with: A drizzle of extra-virgin olive oil