Broccoli Rabe, Butternut Squash, and White Bean Soup
From Cooking Light
To make this simple-to-prepare soup even easier, look for chopped peeled squash in the produce section of your supermarket. If you're unable to find broccoli rabe, substitute escarole.
2 cups (3/4-inch) cubed peeled butternut squash
1 tablespoon olive oil, divided
8 ounces broccoli rabe (rapini), trimmed
1/2 cup finely chopped onion
1 garlic clove, minced
4 1/2 cups Rich Turkey Stock (see below)
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/4 teaspoon salt
Preheat oven to 450°.
Arrange squash in a single layer on a jelly roll pan coated with cooking spray. Drizzle with 1 1/2 teaspoons oil; toss well to coat. Bake at 450° for 25 minutes or until lightly browned. Set aside.
Cut the broccoli rabe crosswise into thirds. Cook broccoli rabe in boiling water 5 minutes; drain. Set aside.
Heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring frequently. Add squash, stock, and beans; cook 10 minutes. Place 1 1/2 cups vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in broccoli rabe and salt. Cook 5 minutes or until thoroughly heated.
Yield: 4 servings (serving size: 1 3/4 cups)
CALORIES 195 (28% from fat); FAT 6g (satfat 1.1g, monofat 3.2g, polyfat 0.9g); PROTEIN 15.4g; CARBOHYDRATE 26g; FIBER 6.9g; CHOLESTEROL 19mg; IRON 2.2mg; SODIUM 756mg; CALCIUM 100mg;
Cooking Light, NOVEMBER 2003
Rich Turkey Stock
The secret to rich stock is roasting the bones and vegetables. To encourage caramelization, cut the carcass into pieces that lie as flat as possible in the pan. If your turkey was larger than 12 pounds, you may have to cut it into smaller pieces than the recipe instructs.
This recipe goes with Broccoli Rabe, Butternut Squash, and White Bean Soup
Bones and skin from a cooked 12-pound turkey
2 carrots, each cut in half crosswise
1 celery stalk, cut in half crosswise
1 large onion, quartered
1 whole garlic head, halved
5 cups water
3 (14-ounce) cans fat-free, less-sodium chicken broth
1/4 teaspoon black peppercorns
Preheat oven to 425°.
Cut the turkey carcass into quarters. Place the carcass, skin, carrots, celery, onion, and garlic on a jelly roll pan or shallow roasting pan. Bake at 425° for 45 minutes, stirring once.
Place turkey and vegetable mixture, water, broth, and peppercorns in a large stockpot. Bring to a boil; cover, reduce heat, and simmer 2 hours. Strain mixture through a sieve into a bowl, reserving stock. Discard solids. Cover and chill stock 8 hours or overnight. Skim solidified fat from surface; discard fat.
Note: Store the turkey stock in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months.
Yield: 9 cups (serving size: 1 cup)
CALORIES 53 (34% from fat); FAT 2g (satfat 0.6g, monofat 0.6g, polyfat 0.5g); PROTEIN 7.3g; CARBOHYDRATE 0.5g; FIBER 0.0g; CHOLESTEROL 17mg; IRON 0.4mg; SODIUM 257mg; CALCIUM 5mg;
Cooking Light, NOVEMBER 2003