Broccoli Rabe And White Bean Soup

• 8 ounces broccoli rabe (rapini)
• 1 tablespoon olive oil
• 2 cups coarsely chopped onions
• 1/4 teaspoon crushed red pepper flakes
• 2 garlic cloves, minced
• 1/2 teaspoon sea salt
• 5 cups water
• 3 inches parmigiano-reggiano cheese, rind
• 1 (16 ounce) can cannellini beans or (16 ounce) can other white beans, rinsed and drained
• 5 slices whole wheat bread, toasted
• 1 garlic clove, halved
• 1/2 cup grated parmigiano-reggiano cheese

1. Remove and discard tough ends from broccoli rabe stems; coarsley chop the broccoli rabe.
2. 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.
3. 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.
4. Reduce heat, simmer 15 minutes. Add beans, and simmer 5 minutes. Discard cheese rind.
5. 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 rabe, olive oil, onions, red pepper, garlic, salt, water, cheese, cannellini beans, whole wheat bread, garlic, cheese

Taken from www.food.com/recipe/broccoli-rabe-and-white-bean-soup-301852 (may not work)