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