White beans form a healthy base for this comforting soup. Not a drop of dairy to be found, and yet, the result is creamy and rich enough to give a sense of decadence, with a hint of spice from red pepper flakes. Served with crusty bread or salty crackers.
By Dianna Muscari
Spicy Broccoli Rabe and White Bean Soup
Description
Serve hot with crusty bread, crackers, or croutons.
Ingredients
Scale
- 1/2 a large onion, diced
- Pinch of salt
- 2 cloves garlic, grated or minced
- 1/4 to 1/2 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
- 1/2 of a medium yellow squash, chopped {or 1 small one}
- 1/2 of a medium zucchini, chopped {or 1 small one}
- 1/2 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.
- Category: Soup
