wholeliving

Hearty Peasant Soup

Definitely not a salad green, broccoli rabe needs cooking to round out its flavors. This rustic soup is an excellent way to do so. But before you add the greens to the pot, clean them thoroughly. After cutting broccoli rabe as indicated in the recipe below, place it in a large bowl of cold water and agitate it to loosen dirt. Lift the broccoli rabe from the bowl (leaving dirt and silt behind) and repeat if necessary.
Body+Soul, March
  • Prep Time 10 minutes
  • Total Time 30 minutes
  • Yield Serves 4
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Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • Coarse salt and ground pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar, plus more for seasoning, if desired
  • 2 cans (14 1/2 ounces each) diced tomatoes in juice
  • 2 cans (14 1/2 ounces each) cannelini beans or chickpeas, rinsed and drained
  • 1 bunch (about 1 pound) broccoli rabe, cut crosswise 1 inch thick and well washed, with water still clinging to it (blanched if desired)
  • 4 thick slices rustic whole-wheat bread, toasted

Directions

  1. Heat oil in a large saucepan over medium heat and add onion and garlic. Season with salt and pepper; cook, stirring frequently, until onion is softened, 4 to 5 minutes.

  2. Add tomato paste and vinegar; cook, stirring frequently, until slightly darkened, 2 to 3 minutes.

  3. Add tomatoes (with their juice), beans, broccoli rabe, and 4 cups of water. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until broccoli rabe is tender, 8 to 10 minutes. Season with balsamic vinegar, salt, and pepper to taste.

  4. To serve, place a slice of toasted bread in the bottom of each serving bowl; ladle soup over toast.

Cook's Note

Add freshly grated Parmesan cheese to give this soup a more robust flavor.

Recipe Reviews

Reviews (3)

  • bellaflor7 14 Jul, 2010

    So delish!!! Broccali Rabe was at my local Whole Foods and it made it into such a hearty soup. If you use rabe, be sure to use the salt sparingly... it can get very salty otherwise. Less is more! :) My husband had 2 bowls of this cause he loved it so much. Really easy to make!

  • Bergamot 14 May, 2009

    This was delicious! I tweaked a few things--couldn't find rabe at my local store so used spinach instead, stirring it in only for the final two minutes. Also added chopped fresh rosemary and sage at the end. A very satisfying, quick, and healthy soup!

  • Pryor 28 Jan, 2009

    What is broccoli rabe? Is that like Silverbeat?