Broccoli Rabe And White Bean Soup Recipe

Name: Broccoli Rabe And White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (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

Servings: persons

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 (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

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.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces broccoli rabe (rapini), 1 tablespoon olive oil, 2 cups coarsely chopped onions, 1/4 teaspoon crushed red pepper flakes, and more.

Yes, Broccoli Rabe And White Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli Rabe And White Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions