Tuscan Broccoli Rabe Winter Soup Recipe

Name: Tuscan Broccoli Rabe Winter Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch broccoli rabe, washed and shredded in pieces; 2 cups cannellini or borlotti beans - cooked; 4 cups bean cooking water; 1 medium blond onion, sliced; 2 garlic cloves, inside green part removed and chopped finely; 2 medium potatoes peeled and cubed small; 1 cup squash, peeled, deseeded and cut in small cubes; 2 medium carrots, peeled and cut in small cubes; 5 tablespoons Extra Virgin Olive Oil; salt; pepper; 4 tablespoons Extra Virgin Olive Oil to drizzle on the soup for garnish; 2 cups Surdough bread cut in pieces to serve

Servings: persons

1 bunch broccoli rabe, washed and shredded in pieces
2 cups cannellini or borlotti beans - cooked
4 cups bean cooking water
1 medium blond onion, sliced
2 garlic cloves, inside green part removed and chopped finely
2 medium potatoes peeled and cubed small
1 cup squash, peeled, deseeded and cut in small cubes
2 medium carrots, peeled and cut in small cubes
5 tablespoons Extra Virgin Olive Oil
salt
pepper
4 tablespoons Extra Virgin Olive Oil to drizzle on the soup for garnish
2 cups Surdough bread cut in pieces to serve

1
Cook the beans with no salt until tender but not falling apart. Strain the beans reserving the cooking liquid. Reserve 1/4 of the beans whole. Puree the remaining 3/4 in a blender, adding enough cooking liquid. Reserve the remaining cooking liquid for the soup.
2
Cut up the potatoes, carrot and squash in small pieces. Slice the onion and chop the garlic. Wash the broccoli rabe leaves and shred in pieces.
3
In a large pot, add olive oil, the sliced onion and garlic and fry 2 minutes until translucent. Add the potatoes, carrot and squash. Stir and add 2 cups of the beans cooking water. Add a little salt and cook covered for 10 minutes.
4
Add the whole beans and the pureed beans, check the salt and cook for a further 15 minutes. Add more cooking liquid if necessary.
5
Add the broccoli rabe and cook for 8 to 10 minutes - don't cover the pot because it makes the broccoli rabe turn brownish.
6
Add a dash of freshly ground black pepper and mix.
7
Serve with some cubed sourdough bread and garnish with a drizzle of Olive Oil.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 bunch broccoli rabe, washed and shredded in pieces, 2 cups cannellini or borlotti beans - cooked, 4 cups bean cooking water, 1 medium blond onion, sliced, and more.

Yes, Tuscan Broccoli Rabe Winter 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.

Tuscan Broccoli Rabe Winter Soup

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