Broccoli rabe and white beans in a soup is a combination that works without needing much help. Bitter greens, creamy beans, heat from red pepper flakes, and a quick blending trick that thickens the broth without adding cream or flour. Done in under 30 minutes. Add squash and zucchini if you have them around. Leave them out if you don’t. Either way, this is a bowl of food that actually satisfies on a cold night.
How to Make Spicy Broccoli Rabe and White Bean Soup
Partial blend for texture
Ladle out two or three scoops of the bean and broth mixture, blend until smooth, and stir it back in. This creates body without losing the whole beans. Full blend turns it into a puree, which changes the character of the soup entirely.
Add the broccoli rabe last
It needs only a few minutes to wilt and soften. Overcooking turns it drab and intensifies the bitterness past the point of pleasant. Tough stems off, chopped roughly, in at the end. Two to three minutes. No more. 
Spicy Broccoli Rabe and White Bean Soup
- Total Time: 35 minutes
- Yield: Serves 6
- Diet: Omnivore, Vegetarian
Description
Hearty white bean soup with a kick of spice. Perfect for a chilly night!
Ingredients
- 1/2 large onion, diced
- Pinch of salt
- 2 cloves garlic, grated or minced
- 1/4 to 1/2 teaspoon red pepper flakes
- 2 cans white beans, rinsed & drained
- 3 cups (710 ml) low sodium chicken broth
- 1/2 medium yellow squash, chopped
- 1/2 medium zucchini, chopped
- 1/2 large bunch broccoli rabe, tough stems removed, chopped
Instructions
- Heat about a tablespoon of olive oil in a pot over medium heat.
- Add onion and a pinch of salt, and sauté 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 and place in a blender. Blend until smooth.
- Return blended mixture to the 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.
Notes
- For a smoother soup, blend the entire soup after step 8, instead of just a portion.
- If you prefer a milder soup, start with 1/4 teaspoon of red pepper flakes and add more to taste.
- This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 10
- Protein: 12
- Cholesterol: 5
Frequently Asked Questions
Can I use another green instead of broccoli rabe?
Kale or escarole are good substitutes. Both hold up well in soup. Spinach works too but add it in the last minute of cooking so it does not turn slimy.
What type of white beans should I use?
Cannellini or Great Northern beans both work well. Use canned for convenience, and rinse them thoroughly to remove the starchy liquid.
How spicy is this soup with half a teaspoon of red pepper flakes?
Moderately spicy. It gives a steady warmth without being overwhelming. Start with a quarter teaspoon if you are sensitive to heat, and add more after tasting the finished soup.
