Broccoli Rabe And Bean Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces broccoli rabe (rapini)
• 1 tablespoon olive oil
• 2 cups coarsely chopped onions
• 1/4 teaspoon crushed red pepper flakes
• 2 garlic cloves, minced
• 1/2 teaspoon sea salt
• 5 cups water
• 3 inches parmigiano-reggiano cheese, rind
• 1 (16 ounce) can cannellini beans or 1 (16 ounce) can other beans, rinsed and drained
• 5 slices whole wheat bread, toasted
• 1 garlic clove, halved
• 1/2 cup grated parmigiano-reggiano cheese

Recipe

• 1 remove and discard tough ends from broccoli rabe stems; coarsley chop the broccoli rabe.
• 2 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.
• 3 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.
• 4 reduce heat, simmer 15 minutes. add beans, and simmer 5 minutes. discard cheese rind.
• 5 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.