Serve hot with crusty bread, crackers, or croutons.
Ingredients
½ a large onion, diced
Pinch of salt
2 cloves garlic, grated or minced
¼ to ½ teaspoon red pepper flakes, depending on how spicy you like it
2 cans white beans, rinsed & drained {I used Great Northern Beans}
3 cups low sodium chicken broth
½ of a medium yellow squash, chopped {or 1 small one}
½ of a medium zucchini, chopped {or 1 small one}
½ of a large bunch broccoli rabe, tough stems removed, chopped {probably about 3-4 cups worth}
Instructions
Heat about a tablespoon of olive oil in a pot over medium heat. Add onion and a pinch of salt, and saute for 4-5 minutes or until just tender.
Add garlic and red pepper flakes, stirring frequently until fragrant.
Add beans and about 1 cup of chicken broth to the mixture. Bring to a slight simmer.
Ladle out about 2-3 ladle-fulls of bean mixture {you can do more or less depending on how you prefer the texture of your soup -- for chunkier soup, scoop out less for smoother soup scoop out more} and place in a blender.
Blend until smooth.
Return blended mixture to pot and stir.
Add remaining chicken broth and stir well. Add squash and zucchini and stir to incorporate. Increase heat and bring to a bubble.
Once bubbling, add chopped broccoli rabe and stir.
Let cook for about 4-5 minutes or until the tougher parts of the broccoli rabe are tender and the zucchini is no longer raw.
Recipe by Honest Cooking at https://honestcooking.com/spicy-broccoli-rabe-and-white-bean-soup-recipe/