Broccoli Rabe and White Bean Soup
Broccoli Rabe and White Bean Soup might be just the main course you are searching for. One portion of this dish contains approximately 22g of protein, 11g of fat, and a total of 334 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your Autumn event. A mixture of parmigiano-reggiano cheese, cannellini beans beans, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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.