White Bean and Broccoli Rabe Soup

I hadn’t made this broccoli rabe soup in years, and boy I have been missing out. Now that broccoli rabe, also known as rapini, is so easy to find, don’t make the same mistake I did.

Cut about a half an inch from the bottom of the broccoli rabe stocks and discard. Cut the remainder of the bunch into thirds and blanch for a couple of minutes in a large pot of salted water. Drain and run under some cold water to keep it from cooking any further.

Heat a generous pour of olive oil in the soup pot then stir in a few good shakes of red pepper flakes and a couple of finely chopped garlic cloves. After a minute, add the broccoli rabe, stir it around a bit, then add about six cups of chicken or vegetable stock.

Bring to a boil, then quickly turn down to a simmer. Stir in a drained can of cannellini, navy, or northern white beans and simmer for another twenty minutes. Salt to taste.

A little parmesan grated over the top is never a bad idea.