Broccoli Rabe and White-Bean Soup
Vegetables are the secret to making this soup sing -- sauteed garlic, onions, and mushrooms create a savory base, and broccoli rabe and parsley add verve. This recipe is from Lya Christie of Franklin, New York.
- Total Time:
- Servings: 6
Source: Everyday Food, January/February 2008
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 4 garlic cloves, minced
- Coarse salt and ground pepper
- 8 ounces cremini mushrooms, trimmed and thinly sliced
- 1 bunch broccoli rabe (about 1 pound), trimmed and coarsely chopped
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 1/4 cup chopped fresh parsley
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.