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Zuppa Di Cime Di Rapa E Fagioli (Broccoli Rabe & White Bean Soup)

Source of Recipe

Joe Famularo


Recipe Introduction

""Good & Garlicky Thick & Hearty Soul-Satisfying More than-Minestrone Italian Soup Cookbook" pg 70-71"

List of Ingredients

2 pounds fresh cranberry beans -- or 2 cans (15.5 oz ea) cannellini beans, rinsed & drained

1 1/4 pounds fresh broccoli rabe -- (1 1/4 - 1 1/2 lbs)

1 tablespoon olive oil

1 tablespoon unsalted butter

1 medium onion -- cut into 1/2" slices

2 slices pancetta -- or bacon, cut into 1/4" slices (use thin slices)

8 ounces fresh mushrooms -- wiped clean and thinly sliced

2 large cloves garlic -- minced

1/4 teaspoon freshly ground nutmeg

8 cups chicken broth -- homemade or canned

Salt and freshly ground black pepper -- to taste

1/2 cup freshly grated Parmigiano-Reggiano cheese


Recipe

Shell the cranberry beans, if using, then rinse and drain them and set aside.



Prepare the broccoli rabe by "peeling' it: Make a cut 1/2" from once stem end but do not cut the end off totally; pull the end down the stem, as you would to remove strings from a celery rib. Continue to peel the rest of the stem, then repeat with the remaining stems. Cut the cleaned stems, leaves, and bud clusters into 2" pieces and rinse them thoroughly under cool running water. Drain & set aside.



Heat oil and butter in a large soup pot over medium-high heat. Add the onions, pancetta, and mushrooms and sauté until the onion begins to turn golden, about 5 mins. Stir frequently. Add garlic & nutmeg and cook 2 minutes more, stirring several times to blend in the garlic.



Add the broth and fresh beans, if using, and bring to a boil. Reduce heat to a very slow, but steady simmer and cook, covered, to tenderize the beans, 15 mins. If using canned beans, bring the broth to a boil and continue with step 5.



Add the broccoli rabe and the canned beans. Bring again to a boil, reduce the heat, and simmer, covered, until the beans are heated through and the broccoli rabe is tender, 15 to 20 mins. Add salt and pepper to taste and serve hot, sprinkled with the grated cheese. Serves 6 to 8.