Broccoli Rabe and White Bean Soup
From Cooking Light

Broccoli rabe (also called rapini) has a sharp flavor that nicely offsets the mild, creamy beans. Collard or mustard greens are good alternatives.


8 ounces broccoli rabe (rapini)
1 tablespoon olive oil
2 cups coarsely chopped onion
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1/2 teaspoon sea salt
5 cups water
1 (3-inch) piece Parmigiano-Reggiano cheese rind
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
5 (1-ounce) slices whole wheat bread, toasted (You could omit the toast for Phase 1 and add it for Phase 2)
1 garlic clove, halved
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

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.

Yield: 4 servings

CALORIES 267 (30% from fat); FAT 9g (satfat 3.1g, monofat 4.2g, polyfat 1.1g); PROTEIN 13.6g; CARBOHYDRATE 35.2g; FIBER 6.6g; CHOLESTEROL 10mg; IRON 2.8mg; SODIUM 875mg; CALCIUM 245mg;
Cooking Light, OCTOBER 2003