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
6 - 8
broccoli rabe, washed and shredded in pieces
cannellini or borlotti beans - cooked
bean cooking water
medium blond onion, sliced
garlic cloves, inside green part removed and chopped finely
medium potatoes peeled and cubed small
squash, peeled, deseeded and cut in small cubes
medium carrots, peeled and cut in small cubes
Extra Virgin Olive Oil
Extra Virgin Olive Oil to drizzle on the soup for garnish
Surdough bread cut in pieces to serve
In This Recipe
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.