Broccoli Rabe Soup

Prep Time

20 minutes

Cook Time

45 minutes

Additional Time

10 minutes

Total Time

1 hour 15 minutes

Servings

6-8

Ingredients

• 1 pound broccoli rabe, tough stems removed and chopped into 1-inch pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional, for heat)
• 6 cups low-sodium chicken or vegetable broth
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can white beans, drained and rinsed
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Grated Parmesan cheese, for serving (optional)

Steps to Cook

1. Prepare the broccoli rabe: Trim the tough stems from the broccoli rabe and discard. Chop the remaining florets and leaves into 1-inch pieces. Set aside.

2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes, until softened and translucent.

3. Add the minced garlic and red pepper flakes (if using) to the pot. Cook for 1 minute, stirring constantly, until fragrant.

4. Pour in the broth and diced tomatoes, including the juices. Bring the mixture to a simmer.

5. Add the chopped broccoli rabe, white beans, and dried oregano to the pot. Season with salt and black pepper to taste.

6. Reduce the heat to medium-low and let the soup simmer for 30-35 minutes, or until the broccoli rabe is tender.

7. Remove the pot from the heat and let the soup cool for 5-10 minutes before serving.

8. Ladle the broccoli rabe soup into bowls and top with a sprinkle of grated Parmesan cheese, if desired.

Cook’s Note

• For a thicker, heartier soup, you can blend a portion of the soup in a blender or use an immersion blender to puree some of the ingredients directly in the pot.
• Adjust the seasoning to your taste, adding more salt, pepper, or red pepper flakes as desired.
• Serve the broccoli rabe soup with crusty bread or a side salad for a complete and nourishing meal.
• This soup can be made in advance and stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Broccoli rabe, also known as rapini, is a member of the brassica family and is known for its slightly bitter and pungent flavor. It’s packed with nutrients, including vitamins A, C, and K, as well as calcium, iron, and folate. In this hearty and comforting soup, the broccoli rabe is simmered in a flavorful broth with diced tomatoes, white beans, and aromatic herbs and spices.

The addition of white beans not only adds extra protein and fiber to the soup but also helps to create a creamy, satisfying texture. The red pepper flakes can be included for a subtle kick of heat, or omitted for a milder flavor. Garnishing the soup with grated Parmesan cheese provides a delicious finishing touch.

This broccoli rabe soup is a great way to incorporate more nutrient-dense greens into your diet. It’s a versatile dish that can be enjoyed as a main course or as a side, and it’s perfect for meal prepping or freezing for later. Serve it with a crusty bread or a fresh salad for a complete and nourishing meal.