Tuscan Broccoli Rabe Winter Soup

1. 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. 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. 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. 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. 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. 6

   Add a dash of freshly ground black pepper and mix.

7. 7

   Serve with some cubed sourdough bread and garnish with a drizzle of Olive Oil.

* Per serving · 4 servings · Values may vary.