Broccoli Rabe and White-Bean Soup

  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)

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