Sunday, April 1, 2007
Hearty Peasant Soup
Preptime: 10 minutes
Total time: 30 minutes
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 the broccoli rabe as indicated in the recipe below, place it in a large bowl of cold water and then agitate to loosen dirt. Lift broccoli rabe from the bowl (leaving dirt and silt behind) and repeat if necessary.
2 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
course salt and ground pepper
2 tablespoons tomato paste
2 tablespoons balsamic vinegar, plus more for seasoning if desired
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans (14.5 ounces each) cannellini beans or chickpeas, rinsed and drained
1 punch (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 of rustic whole-wheat bread, toasted
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 tomates (with their juice), beans, broccoli rabe, and 4 cuts 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.
per serving: 403 calories; 18 g protein; 9 g fat; 65 g carb; 11 g fiber
Recipe found in body+soul
Cooked by Christine
Footnote: in searching for references on broccoli rabe another blogger's entry on this soup was located and it's linked here for your enjoyment. (Also note the odd similarity of his picture of the soup and ours. Thanks man!)