According to Martha Stewart, broccoli rabe is “a rich source
of glucosinolates, which your body converts to cancer-fighting sulforophanes
and indoles.” Stewart adds, “a 3 1/2-ounce serving of broccoli rabe provides
more than half your daily requirement of antioxidant-rich vitamins A and C.”
Hard to beat – tasty and healthy to boot!
A bit of an acquired taste, most people love the flavor of
rabe. In this soup, the rabe is combined with cannellini beans to make a
hearty, healthy meal.
Starting with a soffritto (base) of sautéed sweet red
pepper, onion, and garlic, we will make a hearty soup that serves as a complete
meal. Although water based, simmering the beans will create a satisfying broth. Buon appettito!
Ingredients
4 TBS extra virgin olive oil
¼ tsp. hot red pepper flakes
¼ tsp. ground turmeric
Freshly ground black pepper
1 medium sweet red pepper, seeded and chopped
1 yellow onion, chopped
3 cloves garlic, peeled and chopped
1 bunch broccoli rabe (1 – 1 ½ lbs), washed and chopped into
1” segments
2 15 oz or 1 28 oz can cannellini beans, drained
3 cups water
Salt to taste
Freshly grated parmigiano reggiano cheese as topping to serve
Method
In a large soup pot, heat the olive oil over medium heat. Add
the hot red pepper flakes, turmeric, black pepper, stir well.
Add the chopped red peppers and onion, sauté until reduced –
5 minutes. Add chopped garlic, stir well.
Add chopped broccoli rabe to pan and cover. Cook down,
stirring occasionally until rabe begins to soften.
Add cannellini beans and water, bring to boil. Reduce heat
and simmer uncovered for 20 minutes or more until broth thickens. Add salt to taste, but the salt in the canned beans is typically enough.
Serve topped with freshly grated parmigiano reggiano cheese,
fresh slices of Italian bread, and a green salad. A complete meal!
