Broccoli Rabe and White-Bean Soup

• 2 tablespoons olive oil
• 2 medium onions, finely chopped
• 4 garlic cloves, minced
• Coarse salt and ground pepper
• 8 ounces cremini mushrooms, trimmed and thinly sliced
• 1 bunch broccoli rabe (about 1 pound), trimmed and coarsely chopped
• 2 cans (14.5 ounces each) low-sodium chicken or vegetable broth
• 2 cups water
• 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
• 1/4 cup chopped fresh flat-leaf parsley

1. In a large Dutch oven or other heavy pot, heat oil over medium.
2. Add onions and garlic; season with salt and pepper.
3. Cook, stirring frequently, until onions have softened, 8 to 10 minutes.
4. Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, 2 to 4 minutes.
5. Add broccoli rabe; cook, stirring, until wilted, 2 to 3 minutes.
6. Add broth and the water; season with salt and pepper.
7. Bring to a boil, then reduce heat to medium-low.
8. Cook, stirring occasionally, until broccoli rabe is tender, 10 to 15 minutes.
9. Add beans and parsley; simmer until warmed through, about 5 minutes.
10. Serve immediately.
11. (Per Serving)
12. Calories: 140
13. Fat: 5.1g (1g Saturated Fat)
14. Protein: 8.1g
15. Carbohydrates: 14.5g
16. Fiber: 4.3g

olive oil, onions, garlic, salt, cremini mushrooms, broccoli rabe, chicken, water, cannellini beans, parsley

Taken from www.epicurious.com/recipes/food/views/broccoli-rabe-and-white-bean-soup-387581 (may not work)