Broccoli Rabe White Bean And Parmesan Soup Recipes
BROCCOLI RABE AND WHITE-BEAN SOUP
Vegetables are the secret to making this soup sing -- sauteed garlic, onions, and mushrooms create a savory base, and broccoli rabe and parsley add verve. This recipe is from Lya Christie of Franklin, New York.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a large Dutch oven or pot, heat oil over medium. Add onions and garlic; season with salt and pepper. Cook, stirring frequently, until onions have softened, 8 to 10 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, 2 to 4 minutes. Add broccoli rabe; cook until wilted, 2 to 3 minutes.
- Add broth and 2 cups water; season with salt and pepper. Bring to a boil, and reduce heat to medium-low. Cook, stirring occasionally, until broccoli rabe is tender, 10 to 15 minutes. Add beans and parsley; simmer until warmed through, about 5 minutes.
SPICY WHITE BEAN STEW WITH BROCCOLI RABE
Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.
Provided by Alison Roman
Categories weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
- Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
- Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
- Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
- Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
- Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
- Serve with feta and parsley, and with eggs, if you like.
SAUSAGE, BEANS AND BROCCOLI RABE SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Adjust seasonings and serve soup with grated cheese, for topping.
BROCCOLI RABE AND WHITE BEAN SOUP
Make and share this Broccoli Rabe and White Bean Soup recipe from Food.com.
Provided by dicentra
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove and discard tough ends from broccoli rabe stems; coarsley chop the broccoli rabe.
- Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add red pepper and 2 garlic cloves; cook 1 minute, stirring constantly.
- Add broccoli rabe and salt, and cook 30 seconds, stirring constantly. Add water and cheese rind. Increase heat to medium-high; bring to a boil.
- Reduce heat, simmer 15 minutes. Add beans, and simmer 5 minutes. Discard cheese rind.
- Rub both sides of toasted bread with cut sides of halved garlic clove. Tear toasts into bite-sized pieces; divide toast pieces evenly among 4 bowls. Ladle 1 1/2 cups soup over toast pieces in each bowl; top each serving with 2 tablespoons grated cheese.
Nutrition Facts : Calories 364.7, Fat 8.3, SaturatedFat 2.7, Cholesterol 7.2, Sodium 679.1, Carbohydrate 55.4, Fiber 12.3, Sugar 6, Protein 20.9
CREAMY BROCCOLI-WHITE BEAN SOUP
Adding pre-steamed broccoli florets to soup with olive oil, pine nuts, and garlic cloves makes a complete hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Steam broccoli florets and stems until tenderand bright green, about 3 minutes. Let cool slightly.Reserve 1/2 cup florets for garnish.
- Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.Add beans and stock and bring mixture to a simmer.Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.
Nutrition Facts : Calories 247 g
WHITE BEANS WITH BROCCOLI RABE AND LEMON
Provided by Alison Roman
Categories Bean Side Kid-Friendly Quick & Easy Low Cal High Fiber Lunch Healthy Broccoli Rabe Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
- Add beans and 1/2 cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 tablespoons Parmesan.
- Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.
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WHITE BEANS AND CHARRED BROCCOLI WITH PARMESAN RECIPE ...
From bonappetit.com
Estimated Reading Time 2 mins
- Drain beans and place in a large heavy pot. Remove rind from Parmesan and add rind along with onion and garlic to beans. Pour in water to cover by 2”; season with salt. Bring to a boil, reduce heat, and simmer, adding water as needed to keep beans submerged, until beans are tender, about 2 hours. Let cool. Discard vegetables and Parmesan rind, then drain.
- Preheat oven to 450°. Toss broccoli with ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred, 15–20 minutes. Let cool.
- Finely chop half of broccoli and toss in a large bowl with anchovies, lemon zest, lemon juice, and beans. Shave half of Parmesan over and add remaining broccoli and ¼ cup oil; toss and season with salt, pepper, and more lemon juice, if desired. Shave remaining Parmesan over.
- DO AHEAD: Beans can be cooked 5 days ahead; cover and chill in cooking liquid. Warm before serving. Broccoli can be roasted 6 hours ahead; store tightly wrapped at room temperature.
SAUTEED BROCCOLI RABE WITH WHITE BEANS - 5 INGREDIENTS
From simpleandsavory.com
Servings 2Estimated Reading Time 3 minsCategory Side Dish
- While you are waiting for the water to boil, prepare the broccoli rabe: rinse it and chop it into 2 inch pieces and set it aside.
- Once the water boils, add the broccoli rabe to the boiling water and turn the heat off. Let it sit in the hot water for about a minute. Drain it and rinse it in cold water.
- Heat 1 tablespoon oil in a skillet and add the garlic and broccoli rabe. Cook the garlic and broccoli rabe until the garlic begins to soften which is about 5 minutes.
BROCCOLI RABE AND WHITE BEAN SOUP - COOKING THE KITCHEN
From cookingthekitchen.com
Cuisine AmericanEstimated Reading Time 5 minsCategory Soup
- Cut the bulk of the stems off the broccoli rabe, but don't discard them. Chop the leaves coarsely, wash them well, and set aside in a colander. Using a paring knife, pull the tough fibers off the stems, then chop them into small pieces.
- Heat the oil in a wide soup pot. When hot, add the onion and cook over medium-high heat, stirring frequently, until softened, about 5 minutes. Add the chopped garlic and pepper flakes, cook for a minute or so longer, then add the greens and the stems. Season with 1 teaspoon salt, toss around the pan until wilted, then add 5 cups water and the chunk of cheese rind. Bring to a boil, then lower the heat to a simmer. Add the beans, simmer for 15 minutes, then taste for salt.
- Toast the bread and rub it with the halved garlic clove. Unless you prefer to serve it on the side, break or cut it into pieces and lay them in the bottom of each bowl. Sprinkle a tablespoon of the grated cheese over the bread, then add the beans, broth, and greens. Thread a little oil into each serving and add the rest of the cheese.
WHITE BEANS WITH BROCCOLI RABE AND LEMON RECIPE | BON APPéTIT
From bonappetit.com
3.7/5 (219)Estimated Reading Time 4 minsServings 4Total Time 25 mins
- Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
- Add beans and ½ cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 Tbsp. Parmesan.
WHITE BEAN SOUP WITH BROCCOLI RABE AND KALE RECIPE
From recipeland.com
3.9/5 (21)Total Time 28 minsServings 4Calories 237 per serving
TUSCAN WHITE BEAN SOUP WITH BROCCOLI RABE | EMERILS.COM
From emerils.com
WHITE BEAN SOUP WITH BROCCOLI RABE RECIPE - MELISSA …
From foodandwine.com
Servings 6Total Time 1 hr 15 mins
- Preheat the oven to 350°. On a large rimmed baking sheet, toss the bread cubes with 1 tablespoon of the olive oil and spread in an even layer. Bake until browned and crisp, about 10 minutes.
- In a medium enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened and golden, about 10 minutes. Add the vermouth and stir, scraping up any browned bits on the bottom of the casserole. Add the carrots, celery, thyme, rosemary, bay leaf and half of the garlic and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the stock, beans and a large pinch each of salt and black pepper and bring to a boil. Simmer over low heat for 30 minutes, until the vegetables are very tender.
- Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet. Add the remaining garlic and the crushed red pepper and cook over moderately high heat, stirring, until fragrant, about 1 minute. Stir in the broccoli rabe. Cover and cook over moderate heat, stirring occasionally, until the broccoli rabe is tender, about 5 minutes. Season with salt and pepper.
- Remove the thyme, rosemary and bay leaf from the soup. Puree the soup using an immersion blender, or in batches in a regular blender. Return the pureed soup to the casserole and bring to a simmer. Add the lemon juice and season with salt and pepper. Ladle the soup into shallow bowls, top with the broccoli rabe and croutons and serve.
BROCCOLI, CANNELLINI BEAN & CHEDDAR SOUP RECIPE | EATINGWELL
From eatingwell.com
4.4/5 (35)Total Time 20 minsCategory Healthy Soup RecipesCalories 152 per serving
- Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute.
- Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.
BROCCOLI RABE SOUP - SHE LOVES BISCOTTI
From shelovesbiscotti.com
5/5 (1)Total Time 40 minsCategory SoupCalories 128 per serving
- Add the previously boiled and drained broccoli rabe and stir fry for a few minutes. Season to taste with salt, pepper and chili flakes.
BROCCOLI RABE, WHITE BEAN & FONTINA PASTA RECIPE | EATINGWELL
From eatingwell.com
4.2/5 (7)Total Time 35 minsCategory Healthy Broccoli Rabe RecipesCalories 445 per serving
- Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes. Drain. Dry the pot.
- Whisk broth and flour in a small bowl until smooth. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes. Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach). Cook, stirring, until the mixture is heated through, about 1 minute. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with Toasted Breadcrumbs, if using.
BROCCOLI RABE AND WHITE BEAN SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 267 per servingServings 4
- Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add red pepper and 2 garlic cloves; cook 1 minute, stirring constantly. Add broccoli rabe and salt, and cook 30 seconds, stirring constantly. Add water and cheese rind. Increase heat to medium-high; bring to a boil. Reduce heat, simmer 15 minutes. Add beans, and simmer 5 minutes. Discard cheese rind.
- Rub both sides of toasted bread with cut sides of halved garlic clove. Tear toasts into bite-sized pieces; divide toast pieces evenly among 4 bowls. Ladle 1 1/2 cups soup over toast pieces in each bowl; top each serving with 2 tablespoons grated cheese.
BROCCOLI RAAB WITH GARLIC, WHITE BEANS, TOMATOES, AND PARMESAN
From vegetariantimes.com
Cuisine ItalianCategory EntreesServings 5Calories 220 per serving
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