White Bean Soup with Broccoli Rabe and Kale Recipe

Name: White Bean Soup with Broccoli Rabe and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 medium onions diced; 2 cloves garlic minced; 3 1/2 cups stock chicken; 3 cups rapini (broccoli rabe) torn; 3 cups kale torn; 2 each white beans 2 cans; 1 can tomatoes 1 large can, whole tomato; 3 strips thyme fresh or 1 teaspoon thyme, dried; 1 x salt and black pepper to taste

Servings: persons

1/4 cup olive oil
1 medium onions diced
2 cloves garlic minced
3 1/2 cups stock chicken
3 cups rapini (broccoli rabe) torn
3 cups kale torn
2 each white beans 2 cans
1 can tomatoes 1 large can, whole tomato
3 strips thyme fresh or 1 teaspoon thyme, dried
1 x salt and black pepper to taste

1
In a large pot heat olive oil and cook the onion until translucent.
2
Add the garlic.
3
In a saucepan heat the chicken stock.
4
Stir in the torn broccoli rabe and kale, cook and stir frequently until wilted.
5
Stir in the beans to the pot.
6
Add the chicken stock.
7
Squeeze the whole tomatoes into the pot one by one and stir to combine.
8
Add the thyme and season with salt and pepper.
9
Bring to a simmer and cook until heated through.
10
Serve hot.

632

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 10 ingredients. The key ingredients include: 1/4 cup olive oil, 1 medium onions diced, 2 cloves garlic minced, 3 1/2 cups stock chicken, and more.

Yes, White Bean Soup with Broccoli Rabe and Kale 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.

White Bean Soup with Broccoli Rabe and Kale

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