Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Hearty Peasant Soup Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 4 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. Ingredients 2 tablespoons olive oil 1 medium onion, finely chopped 4 garlic cloves, minced Coarse salt and ground pepper 2 tablespoons tomato paste 2 tablespoons balsamic vinegar, plus more for seasoning, if desired 2 cans (14 ½ ounces each) diced tomatoes in juice 2 cans (14 ½ ounces each) cannelini beans or chickpeas, rinsed and drained 1 bunch (about 1 pound) broccoli rabe, cut crosswise 1 inch thick and well washed, with water still clinging to it (blanched if desired) 4 thick slices rustic whole-wheat bread, toasted Directions Heat oil in a large saucepan over medium heat and add onion and garlic. Season with salt and pepper; cook, stirring frequently, until onion is softened, 4 to 5 minutes. Add tomato paste and vinegar; cook, stirring frequently, until slightly darkened, 2 to 3 minutes. Add tomatoes (with their juice), beans, broccoli rabe, and 4 cups of water. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until broccoli rabe is tender, 8 to 10 minutes. Season with balsamic vinegar, salt, and pepper to taste. To serve, place a slice of toasted bread in the bottom of each serving bowl; ladle soup over toast. 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. Rate it Print