Rabe and White Bean Soup

• salt and pepper, to taste
• 1 bunch broccoli rabe, cut into 2 inch peices
• ice water
• 2 tablespoons extra virgin olive oil
• 1 lb hot Italian sausage or 1 lb sweet sausage
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 quart chicken stock
• 15 ounces cannellini beans
• 14 12 ounces tomatoes, petite diced or stewed
• 1 cup shell pasta
• romano cheese, shaved, to top

1. In a soup pot, bring a few inches water to a boil, salt it, add the broccoli rabe and cook for 5 minute Drain and plunge into a bowl of ice water, drain again.
2. In the pot heat EVOO over med-high heat.
3. Add the sausage, break up the meat and cook until browned.
4. Add the onion and garlic, and cook to soften, 5 minute.
5. Add stock, beans, tomatoes and 1 cup water, season with salt and pepper.
6. Cover pot and bring to a boil.
7. Stir in pasta, lower heat and simmer until al dente, 8 minute Turn off the heat and stir in the broccoli rabe.
8. Top with cheese.

salt, broccoli rabe, water, extra virgin olive oil, hot italian sausage, onion, garlic, chicken, beans, tomatoes, shell pasta, romano cheese

Taken from www.food.com/recipe/rabe-and-white-bean-soup-464172 (may not work)