Best Broccoli Rabe And White Bean Soup Recipes

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BROCCOLI RABE AND WHITE-BEAN SOUP



Broccoli Rabe and White-Bean Soup image

Vegetables are the secret to making this soup sing -- sauteed garlic, onions, and mushrooms create a savory base, and broccoli rabe and parsley add verve. This recipe is from Lya Christie of Franklin, New York.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 9

2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, minced
Coarse salt and ground pepper
8 ounces cremini mushrooms, trimmed and thinly sliced
1 bunch broccoli rabe (about 1 pound), trimmed and coarsely chopped
2 cans (14.5 ounces each) reduced-sodium chicken broth
2 cans (15 ounces each) cannellini beans, rinsed and drained
1/4 cup chopped fresh parsley

Steps:

  • In a large Dutch oven or pot, heat oil over medium. Add onions and garlic; season with salt and pepper. Cook, stirring frequently, until onions have softened, 8 to 10 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, 2 to 4 minutes. Add broccoli rabe; cook until wilted, 2 to 3 minutes.
  • Add broth and 2 cups water; season with salt and pepper. Bring to a boil, and reduce heat to medium-low. Cook, stirring occasionally, until broccoli rabe is tender, 10 to 15 minutes. Add beans and parsley; simmer until warmed through, about 5 minutes.

BROCCOLI RABE, BUTTERNUT SQUASH, AND WHITE BEAN SOUP



Broccoli Rabe, Butternut Squash, and White Bean Soup image

Make and share this Broccoli Rabe, Butternut Squash, and White Bean Soup recipe from Food.com.

Provided by dicentra

Categories     Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups cubed peeled butternut squash (3/4-inch)
cooking spray
1 tablespoon olive oil, divided
8 ounces broccoli rabe, trimmed (rapini)
1/2 cup finely chopped onion
1 garlic clove, minced
4 1/2 cups chicken broth
1 (16 ounce) can cannellini beans or 1 (16 ounce) can other white beans, rinsed and drained
1/4 teaspoon salt

Steps:

  • 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.

Nutrition Facts : Calories 284.2, Fat 5.7, SaturatedFat 1.1, Sodium 1033, Carbohydrate 41.5, Fiber 10.4, Sugar 3.8, Protein 19.2

BROCCOLI RABE AND WHITE BEAN SOUP



Broccoli Rabe and White Bean Soup image

Make and share this Broccoli Rabe and White Bean Soup recipe from Food.com.

Provided by dicentra

Categories     Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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 white beans, rinsed and drained
5 slices whole wheat bread, toasted
1 garlic clove, halved
1/2 cup grated parmigiano-reggiano cheese

Steps:

  • 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.

Nutrition Facts : Calories 364.7, Fat 8.3, SaturatedFat 2.7, Cholesterol 7.2, Sodium 679.1, Carbohydrate 55.4, Fiber 12.3, Sugar 6, Protein 20.9

BROCCOLI RABE, WHITE BEAN AND PARMESAN SOUP



BROCCOLI RABE, WHITE BEAN AND PARMESAN SOUP image

Categories     Soup/Stew     Leafy Green

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/4 teaspoon red chile flakes
1 teaspoon salt
1/2 lb. broccoli rabe, ends trimmed, washed, coarsely chopped
4 cups chicken stock
1 - 16 oz. can cannellini beans, drained
one 3-4″ chunk Parmegiano-Reggiano rind
Grated Parmegiano-Reggiano cheese for garnish

Steps:

  • Heat oil in a large sauce pan. Add onion and sauté 2 minutes. Add garlic and chile flakes. Sauté one minute. Add broccoli rabe and salt, and sauté one minute. Add stock, beans and parmesan rind. Bring to a boil, reduce heat to medium low and simmer 20 minutes. Taste to see if extra salt is needed. Serve in warm bowls with 1-2 teaspoons grated cheese sprinkled over.

BROCCOLI RABE AND WHITE BEAN SOUP



BROCCOLI RABE AND WHITE BEAN SOUP image

Categories     Vegetable     Healthy

Yield 4 Servings

Number Of Ingredients 12

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
1 garlic clove, halved
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Steps:

  • 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.

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