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