Broccoli Rabe And White Bean Soup Recipe

Ingredients

8 ounces broccoli rabe (rapini)

1 tablespoon olive oil

2 cups coarsely chopped onion

1/4 teaspoon crushed red pepper

2 garlic cloves, minced

1/2 teaspoon sea salt

5 cups water

1 (3-inch) piece Parmigiano-Reggiano cheese rind

1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

5 (1-ounce) slices whole wheat bread, toasted

1 garlic clove, halved

1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Preparation

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.