Tuscan White Bean Soup with Broccoli Rabe
This tuscan white bean soup with broccoli rabe recipe is cozy and comforting. The perfect fall bowl of soup.
Servings: 10 servings
Calories: 441kcal
Ingredients
- 2 tbsp olive oil
- 2 cups yellow onion diced small
- 1 cup celery diced small
- 1 cup red bell pepper diced small
- 1 tbsp kosher salt plus 1 tsp
- ½ tsp black pepper
- 2 tbsp minced garlic
- 1 tsp dried Italian herbs
- ¼ tsp crushed red pepper flakes
- 8 cups chicken stock or canned low-sodium chicken broth
- 2 pounds dried white beans cannellini, baby lima, or great Northern, rinsed, picked over, soaked overnight, and drained
- 1 piece parmesan cheese rind about 1 × 3 inches, optional
- 1 bay leaf
- 4 cups water
- 1 ½ lbs broccoli rabe tough stem ends trimmed, chopped into bite-sized pieces
- 1 sprig fresh rosemary
- 1 whole lemon zested
- 2 tsp lemon juice
Toppings
- 6 oz Parmesan cheese finely grated (about 1 ½ cups)
- olive oil for drizzling
Instructions
- Heat the olive oil in an 8-quart soup pot or stockpot over medium-high heat. Add the onion, celery, bell pepper, 1 teaspoon of the salt, and ¼ teaspoon of the black pepper and cook, stirring, until the vegetables are tender, about 6 minutes. Add the garlic, dried Italian herbs, and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add the stock, beans, Parmesan rind, bay leaf, and water and bring to a low boil. Reduce the heat to simmer gently and cook, partially covered and stirring occasionally, until the beans are tender, 45 to 60 minutes.
- Using a slotted spoon, transfer about 1 cup of the beans from the pot to a small bowl and mash them with the back of a spoon. Return the mashed beans to the soup and add the remaining 1 tablespoon salt. Bring to a simmer over medium-high heat and continue to cook, uncovered, until the broth thickens slightly, about 15 minutes. Add the remaining black pepper, the broccoli rabe, and rosemary sprig and continue to cook until the broccoli rabe is just tender, about 5 minutes. Stir in the lemon zest and lemon juice. Remove the Parmesan rind, bay leaf, and rosemary sprig and discard them.
- Serve the soup in wide, shallow bowls, garnished with grated Parmesan and a drizzle of extra-virgin olive oil.
Nutrition
Calories: 441kcal | Carbohydrates: 63g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 1721mg | Potassium: 1928mg | Fiber: 17g | Sugar: 5g | Vitamin A: 2456IU | Vitamin C: 36mg | Calcium: 523mg | Iron: 12mg
