Monday, October 31, 2011

October Recipe: Rabe and White Bean Stoup

So I would love to say I was having a cozy fall day, but honestly it has been like summer here in California. I was trying to channel the cold, that and make a meal that would last us a couple of days, last night when I made this soup.  Definitely one of the easiest soups I have ever made and so good.  So make some, light a fire, and curl up on the couch. Hope you are having a wonderful fall!


  • Salt and pepper
  • 1 bunch broccoli rabe, cut into 2-inch pieces
  • Ice water
  • 2 tbsp. EVOO, plus more for drizzling
  • 1 lb. hot or sweet italian sausage
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 qt. chicken stock
  • 1 can (15 oz.) cannellini beans, rinsed
  • 1 can (14.5 oz.) petite diced or stewed tomatoes
  • 1 cup orecchiette (ear-shaped) pasta
  • Shaved pecorino-romano cheese, for topping


  1. In a soup pot, bring a few inches water to a boil, salt it, add the broccoli rabe and cook for 5 minutes. Drain and plunge into a bowl of ice water; drain again.
  2. In the pot, heat 2 tbsp. EVOO over medium-high heat. Add the sausage, break up the meat and cook until browned. Add the onion and garlic and cook to soften, 5 minutes. Add the stock, cannellini beans, tomatoes and 1 cup water; season with salt and pepper. Cover the pot and bring to a boil. Stir in the pasta, lower the heat and simmer until al dente, 8 minutes. Turn off the heat and stir in the broccoli rabe. Top the stoup with the pecorino-romano and a drizzle of EVOO.

    Recipe Via Rachel Ray

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