Broccoli Rabe And White Bean Soup Food
BROCCOLI RABE AND WHITE-BEAN SOUP
Vegetables are the secret to making this soup sing -- sauteed garlic, onions, and mushrooms create a savory base, and broccoli rabe and parsley add verve. This recipe is from Lya Christie of Franklin, New York.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a large Dutch oven or pot, heat oil over medium. Add onions and garlic; season with salt and pepper. Cook, stirring frequently, until onions have softened, 8 to 10 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, 2 to 4 minutes. Add broccoli rabe; cook until wilted, 2 to 3 minutes.
- Add broth and 2 cups water; season with salt and pepper. Bring to a boil, and reduce heat to medium-low. Cook, stirring occasionally, until broccoli rabe is tender, 10 to 15 minutes. Add beans and parsley; simmer until warmed through, about 5 minutes.
SPICY WHITE BEAN STEW WITH BROCCOLI RABE
Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.
Provided by Alison Roman
Categories weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
- Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
- Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
- Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
- Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
- Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
- Serve with feta and parsley, and with eggs, if you like.
SAUSAGE, BEANS AND BROCCOLI RABE SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Adjust seasonings and serve soup with grated cheese, for topping.
BROCCOLI RABE AND WHITE BEAN SOUP
Make and share this Broccoli Rabe and White Bean Soup recipe from Food.com.
Provided by dicentra
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove and discard tough ends from broccoli rabe stems; coarsley chop the broccoli rabe.
- Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add red pepper and 2 garlic cloves; cook 1 minute, stirring constantly.
- Add broccoli rabe and salt, and cook 30 seconds, stirring constantly. Add water and cheese rind. Increase heat to medium-high; bring to a boil.
- Reduce heat, simmer 15 minutes. Add beans, and simmer 5 minutes. Discard cheese rind.
- Rub both sides of toasted bread with cut sides of halved garlic clove. Tear toasts into bite-sized pieces; divide toast pieces evenly among 4 bowls. Ladle 1 1/2 cups soup over toast pieces in each bowl; top each serving with 2 tablespoons grated cheese.
Nutrition Facts : Calories 364.7, Fat 8.3, SaturatedFat 2.7, Cholesterol 7.2, Sodium 679.1, Carbohydrate 55.4, Fiber 12.3, Sugar 6, Protein 20.9
WHITE BEANS WITH BROCCOLI RABE AND LEMON
Provided by Alison Roman
Categories Bean Side Kid-Friendly Quick & Easy Low Cal High Fiber Lunch Healthy Broccoli Rabe Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
- Add beans and 1/2 cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 tablespoons Parmesan.
- Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.
CREAMY BROCCOLI-WHITE BEAN SOUP
Adding pre-steamed broccoli florets to soup with olive oil, pine nuts, and garlic cloves makes a complete hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Steam broccoli florets and stems until tenderand bright green, about 3 minutes. Let cool slightly.Reserve 1/2 cup florets for garnish.
- Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.Add beans and stock and bring mixture to a simmer.Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.
Nutrition Facts : Calories 247 g
BROCCOLI RABE, BUTTERNUT SQUASH, AND WHITE BEAN SOUP
Make and share this Broccoli Rabe, Butternut Squash, and White Bean Soup recipe from Food.com.
Provided by dicentra
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°.
- Arrange squash in a single layer on a jelly roll pan coated with cooking spray. Drizzle with 1 1/2 teaspoons oil; toss well to coat.
- Bake at 450° for 25 minutes or until lightly browned. Set aside.
- Cut the broccoli rabe crosswise into thirds. Cook broccoli rabe in boiling water 5 minutes; drain. Set aside.
- Heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring frequently.
- Add squash, stock, and beans; cook 10 minutes. Place 1 1/2 cups vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in broccoli rabe and salt. Cook 5 minutes or until thoroughly heated.
Nutrition Facts : Calories 284.2, Fat 5.7, SaturatedFat 1.1, Sodium 1033, Carbohydrate 41.5, Fiber 10.4, Sugar 3.8, Protein 19.2
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