Author Notes
I am a soup lover and broccoli rabe is one of my favourite vegetables. This is a typical soup we make in Tuscany using winter vegetables and beans.You can also make it with other dark green leaf vegetables. —Maria Teresa Jorge
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
Directions
-
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. Purée the remaining 3/4 in a blender, adding enough cooking liquid. Reserve the remaining cooking liquid for the soup.
-
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.
-
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.
-
Add the whole beans and the puréed beans, check the salt and cook for a further 15 minutes. Add more cooking liquid if necessary.
-
Add the broccoli rabe and cook for 8 to 10 minutes - don't cover the pot because it makes the broccoli rabe turn brownish.
-
Add a dash of freshly ground black pepper and mix.
-
Serve with some cubed sourdough bread and garnish with a drizzle of Olive Oil.
See what other Food52ers are saying.