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Definitely not a salad green, broccoli rabe needs cooking to round out its flavors. This rustic soup is an excellent way to do so. Add freshly grated Parmesan cheese to give this soup a more robust flavor.

Source: Body+Soul, March 2007
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Before you add the greens to the pot, clean them thoroughly. After cutting broccoli rabe, place it in a large bowl of cold water and agitate it to loosen dirt. Lift the broccoli rabe from the bowl (leaving dirt and silt behind) and repeat if necessary.

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  • bellaflor7
    14 JUL, 2010
    So delish!!! Broccali Rabe was at my local Whole Foods and it made it into such a hearty soup. If you use rabe, be sure to use the salt sparingly... it can get very salty otherwise. Less is more! :) My husband had 2 bowls of this cause he loved it so much. Really easy to make!
    Reply
  • Bergamot
    14 MAY, 2009
    This was delicious! I tweaked a few things--couldn't find rabe at my local store so used spinach instead, stirring it in only for the final two minutes. Also added chopped fresh rosemary and sage at the end. A very satisfying, quick, and healthy soup!
    Reply
  • Pryor
    28 JAN, 2009
    What is broccoli rabe? Is that like Silverbeat?
    Reply

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