Tuscan White Bean Soup with Broccoli Rabe

Tuscan White Bean Soup with Broccoli Rabe
Staff Writer
Tuscan White Bean Soup with Broccoli Rabe
Snapware

Tuscan White Bean Soup with Broccoli Rabe

A hearty soup packed with vegetables and beans. Add lemon juice and zest at the end of cooking to brighten up the soup and bring all of the flavors together. Recipe courtesy of Emeril Lagasse, Sizzling Skillets and Other One-Pot Wonders, Harper Studio Publishers, New York, 2011, courtesy Martha Stewart Living Omnimedia, Inc. Click here for more of Snapware’s Winter Warmup.

6
Servings
874
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons olive oil
  • 2 Cups small diced onion
  • 1 Cup small diced celery
  • 1 Cup small diced red bell pepper
  • 1 Tablespoon plus 1 teaspoon salt
  • ½ Teaspoon freshly ground black pepper
  • 2 Tablespoons minced garlic
  • 1 Teaspoon dried Italian herbs
  • ¼ Teaspoon crushed red pepper
  • 8 Cups chicken stock or canned, low sodium chicken broth
  • 4 Cups water
  • 2 Pounds dried white beans (cannellini, baby lima or great northern), rinsed, picked over, and soaked overnight, drained
  • 1 piece Parmigiano-Reggiano rind, about 1-by-3-inches
  • 1 bay leaf
  • 1½ Pound broccoli rabe, tough stem ends trimmed, chopped into bite-size pieces
  • 1 sprig fresh rosemary
  • Zest of 1 lemon
  • 2 Teaspoons freshly squeezed lemon juice
  • 8 Ounces finely grated Parmigiano-Reggiano
  • Extra-virgin olive oil, for drizzling

Directions

Heat the olive oil in an 8 quart soup pot or stockpot over medium-high heat. Add the onions, celery, bell pepper, 1 teaspoon of the salt, and ¼ teaspoon of the black pepper. 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 chicken stock, water, beans, rind, and bay leaf and bring to a low boil over medium-high heat. Reduce the heat to a gentle simmer, and cook, partially covered and stirring occasionally, until the beans are tender, 45 minutes to 1 hour.

Using a slotted spoon, remove about 1 cup of the beans from the pot and smash them with a back of a spoon. Return the smashed beans to the soup and add the remaining 1 tablespoon of salt. Bring to a simmer over medium-high heat and continue to cook, uncovered, until the broth slightly thickens, about 15 minutes.

Add 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 rind, bay leaf, and rosemary sprig and discard them. Serve the soup in wide, shallow bowls, garnished with grated cheese and a drizzle of extra-virgin olive oil, as desired. 

Nutritional Facts

Total Fat
34g
49%
Sugar
8g
9%
Saturated Fat
16g
67%
Cholesterol
138mg
46%
Carbohydrate, by difference
89g
68%
Protein
54g
100%
Vitamin A, RAE
197µg
28%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
340mg
34%
Choline, total
24mg
6%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Folate, total
195µg
49%
Iron, Fe
15mg
83%
Magnesium, Mg
124mg
39%
Manganese, Mn
2mg
100%
Niacin
23mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
668mg
95%
Riboflavin
1mg
91%
Selenium, Se
30µg
55%
Sodium, Na
888mg
59%
Thiamin
1mg
91%
Water
634g
23%
Zinc, Zn
7mg
88%

Tuscan White Bean Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Tuscan White Bean Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.