Broccoli Rabe Soup with Sausage, Beans and Pasta
Serves 3 to 4
I love broccoli rabe, also called rapini. When I created this recipe, I had purchased a bunch to make a side dish of Braised Broccoli Rabe, which is in the similar and related recipes. However, my dinner plans changed unexpectedly and I was left with a bunch of broccoli rabe that needed to be used within a few days. I decided to make a soup and it was a delightful success. The assertive flavor of the broccoli rabe saturates the broth. Add to that the seasonings in Italian sausage and you have a winner. This soup is a quick, easy and delicious main dish appropriate for a weeknight dinner or casual entertaining.
Ingredients
- 1 tablespoon olive oil
- 4 ounces bulk Italian sausage, or links, casing removed
- 1 medium carrot, chopped
- 1 medium celery rib, chopped
- 1 small or 1/2 medium onion, chopped
- 5 large garlic cloves, minced
- 1 bunch broccoli rabe, about 1-pound, rinsed, dried and cut into 1-inch lengths
- 1/2 of a 15 to 16-ounce can cannellini or other white beans, preferably low-sodium, rinsed and drained
- 1 cup chicken broth, preferably low-sodium
- 5 cups water
- 2 tablespoons balsamic vinegar
- 1 bay leaf
- 1 teaspoon dried thyme leaves
- Pinch of ground nutmeg (optional)
- Salt and pepper to taste
- 1/2 to 3/4 cup medium-sized pasta, preferably whole wheat (see notes below)
- Freshly grated Parmesan cheese for serving
Heat the olive oil in a medium soup pot over medium-high heat. Add the sausage and cook until lightly browned, about 4 minutes, breaking it apart as it cooks. Reduce heat to medium. Add the carrots, celery and onions and cook until softened, about 5 minutes. Add the garlic and cook another minute. Add the remaining ingredients except the pasta and cheese. Bring to a boil, cover, reduce heat to low and simmer until the broccoli rabe is tender, about 15 minutes. Taste for seasoning and adjust if needed. Add the pasta and simmer until tender, about 10 minutes depending on shape. Serve immediately, passing the Parmesan cheese separately, or cover and keep warm over very low heat for up to 20 minutes.
Notes: Refrigerate or freeze the extra canned beans to use in a salad or another soup. The nutmeg is optional, but I often add it when cooking broccoli rabe. Just remember that a little goes a long way and you want just a hint of flavor. The amount of pasta used depends on how hearty you want the soup, which can be determined after the greens cook down. As for the shape of the pasta, I usually use a medium shell in this soup, but I have used bowties or other shapes when I did not have shells in my pantry. When I have soup, I usually just serve crusty bread on the side. If you serve this with a sandwich or salad, it will easily serve four people. Alternately, you can double the amount of sausage, beans and broth, use about three additional cups of water, a little more of the thyme, salt and pepper, more pasta as desired and easily serve four.
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying
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