Broccoli Rabe Soup with Cannellini Beans: Seasonal Chef Recipe

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Every now and then challenge yourself to cook a dish with just a few ingredients you have on hand. Open the fridge, check the pantry, and make something simple and delicious. It’s not as daunting as you might think. Faced one afternoon with a bad head cold and staring at a partially empty fridge, I was forced to do just that. With a bunch of broccoli rabe, some cannellini beans and chicken stock, 20 minutes later I had a piping hot pot of brothy soup. All you need is a handful of ingredients and a little determination.

Broccoli rabe

While I always encourage people to follow the recipe, and indeed I think this is a great one, feel free to substitute the broccoli rabe for escarole or even kale. You can even swap the cannellini beans for pinto beans. A creamy bean is a nice contrast to the leafy greens. Click this link: to read more about the inspiration for this tasty soup.

This weekend, on October 31, you will find me at the season closing of the John Jay Farm Market. It’s become something of a tradition for me. I have had the pleasure of demoing at the opening and closing of the JJFM for the past four years. Stop by on Saturday at 11:00 am for a taste of my broccoli rabe soup and bid the vendors a fond farewell until next Spring.

Buon Appetito!

One year ago: Buttercup Squash
Two years ago: An Easy Stew for Halloween
Three years ago: Squash vs. Pumpkin

Broccoli Raab and Cannellini Bean Soup: Seasonal Chef Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8 servings

This recipe can easily be adapted to escarole or even kale. Use what you like, and make it delicious!

Ingredients

  • 1 medium red onion, 1/4" dice
  • 2-4 garlic cloves
  • Extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • Red chili flakes
  • 1 bunch of broccoli raab, escarole or kale
  • Low sodium Better Than Bouillon Chicken Stock
  • 2 - 15 oz. cans cannellini beans, rinsed very well and drained
  • 1 -2 tablespoons of loosely packed, roughly chopped, oregano

Instructions

  1. Saute the onion and garlic in 2 tablespoons of olive oil and season with salt, pepper and a pinch of red chili flake in a small soup pot.
  2. If using the raab rinse and trim off the bottom. Divide the bunch and starting at the bottom slice the stalk 1/4" until you reach the greens. Throw the stalk ends in with the onion. Continue slicing the leaves and momentarily set aside. Do the same if using escarole. If using kale strip off the stems and discard. (No amount of cooking will make kale stems edible.) Slice the leaves thinly. Cook the onions and stems about 5 minutes.
  3. Once the stems soften add in the leaves, a good drizzle of oil and another good pinch of salt and pepper. Stir to wilt the leaves and cook about 3 minutes.
  4. Add 8 cups of warm water and raise the heat slightly. Add 5-6 tablespoons of Better than Bouillon, or to taste. If you have chicken stock on hand use that and bump up the flavor a little with the bouillon.
  5. Once the liquid begins to simmer add the beans and oregano and stir. Taste for seasoning, and add salt and pepper as needed.
http://food.lohudblogs.com/2015/10/28/broccoli-rabe-soup-seasonal-chef-recipe/

Broccoli Raab and Cannellini Bean Soup
Makes a little over 2 quarts

1 medium red onion, 1/4″ dice
2-4 garlic cloves
Extra virgin olive oil
Kosher salt
Ground black pepper
Red chili flakes
1 bunch of broccoli raab, escarole or kale
Low sodium Better Than Bouillon Chicken Stock
2 – 15 oz. cans cannellini beans, rinsed very well and drained
1 -2 tablespoons of loosely packed, roughly chopped, oregano

1. Saute the onion and garlic in 2 tablespoons of olive oil and season with salt, pepper and a pinch of red chili flake in a small soup pot.
2. If using the raab rinse and trim off the bottom. Divide the bunch and starting at the bottom slice the stalk 1/4″ until you reach the greens. Throw the stalk ends in with the onion. Continue slicing the leaves and momentarily set aside. Do the same if using escarole. If using kale strip off the stems and discard. (No amount of cooking will make kale stems edible.) Slice the leaves thinly. Cook the onions and stems about 5 minutes.
3. Once the stems soften add in the leaves, a good drizzle of oil and another good pinch of salt and pepper. Stir to wilt the leaves and cook about 3 minutes.
4. Add 8 cups of warm water and raise the heat slightly. Add 5-6 tablespoons of Better than Bouillon, or to taste. If you have chicken stock on hand use that and bump up the flavor a little with the bouillon.
5. Once the liquid begins to simmer add the beans and oregano and stir. Taste for seasoning, and add salt and pepper as needed.

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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