Broccoli Rabe White Bean And Parmesan Soup Recipes

BROCCOLI RABE AND WHITE-BEAN SOUP

Steps:

• In a large Dutch oven or pot, heat oil over medium. Add onions and garlic; season with salt and pepper. Cook, stirring frequently, until onions have softened, 8 to 10 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, 2 to 4 minutes. Add broccoli rabe; cook until wilted, 2 to 3 minutes.
• Add broth and 2 cups water; season with salt and pepper. Bring to a boil, and reduce heat to medium-low. Cook, stirring occasionally, until broccoli rabe is tender, 10 to 15 minutes. Add beans and parsley; simmer until warmed through, about 5 minutes.

BROCCOLI RABE AND WHITE BEAN SOUP

Steps:

• 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.

BROCCOLI RABE, WHITE BEAN AND PARMESAN SOUP

Steps:

• Heat oil in a large sauce pan. Add onion and sauté 2 minutes. Add garlic and chile flakes. Sauté one minute. Add broccoli rabe and salt, and sauté one minute. Add stock, beans and parmesan rind. Bring to a boil, reduce heat to medium low and simmer 20 minutes. Taste to see if extra salt is needed. Serve in warm bowls with 1-2 teaspoons grated cheese sprinkled over.

SPICY WHITE BEAN STEW WITH BROCCOLI RABE

Steps:

• Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
• Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
• Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
• Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
• Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
• Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
• Serve with feta and parsley, and with eggs, if you like.