Best Broccoli Rabe Butternut Squash And White Bean Soup Recipes

BROCCOLI RABE, BUTTERNUT SQUASH, AND WHITE BEAN SOUP

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.

BROCCOLI RABE, WHITE BEAN, AND FONTINA PASTA

Steps:

• Bring a large pot of water to a boil.
• Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes.
• Drain.
• Dry the pot.
• Whisk broth and flour in a small bowl until smooth.
• Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
• Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes.
• Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach).
• Cook, stirring, until the mixture is heated through, about 1 minute.
• Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with toasted bread crumbs, if desired.

SPICY WHITE BEAN STEW WITH BROCCOLI RABE

Steps:

• Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
• Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
• Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
• Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
• Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
• Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
• Serve with feta and parsley, and with eggs, if you like.

CREAMY BROCCOLI-WHITE BEAN SOUP

Steps:

• Steam broccoli florets and stems until tenderand bright green, about 3 minutes. Let cool slightly.Reserve 1/2 cup florets for garnish.
• Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.Add beans and stock and bring mixture to a simmer.Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.

BROCCOLI RABE AND WHITE BEAN SOUP

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.

BUTTERNUT SQUASH AND WHITE BEAN SOUP

Steps:

• Heat oil over medium heat; add onion, cinnamon, cumin and garlic, saute for 5 minutes.
• Add rest of ingredients except the beans, bring to a boil.
• Cover and reduce heat to medium, simmer 30 minutes stirring occasionally, until squash is tender.
• Remove from heat and cool slightly, uncovered about 5 minutes.
• In a blender, blend until smooth.
• Return pureed soup to the soup pot and stir in the beans.
• Cook on medium heat about 5-10 minutes, or until heated.
• 1 serving = 1 1/2 cup.

VEGAN LENTIL SOUP

Steps:

• Heat oil in a pot over medium-high. Add shallot, carrot, celery, cumin, coriander, and a pinch of salt. Cook, stirring, until vegetables have softened, 4 to 6 minutes.
• Stir in lentils, tomatoes, and 4 1/2 cups water. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until lentils are tender, 40 to 45 minutes.
• Stir in broccoli rabe (if soup is too thick, add up to 1/2 cup water); cook until tender, about 3 minutes more. Stir in red-wine vinegar, season with salt and pepper, and serve, with more pepper and a drizzle of oil.