Sausage, Beans and Broccoli Rabe Soup
Serves:
4
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It takes just 30 minutes to make this yummy soup, a comforting recipe simmered with Italian sausage and perfect for rainy days.
Dovetailing Tip: Cook an additional pound of sausage to be used in Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes on day 5.
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Cook Time:
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Ingredients:
| 2 tablespoons | extra-virgin olive oils, 2 turns of the pan |
| 1 1/4 pound | italian bulk sausage |
| 1 | medium onion, chopped |
| 1 | carrot, chopped |
| 1 | large potato, peeled and chopped into small dice |
| 2 cloves | garlic, chopped |
| 1 | bay leaf |
| 2 cans | white beans, drained |
| salt and pepper | |
| 4 cups | chopped broccoli rabe and greens |
| 2 quarts | chicken stock |
| grated parmigiano-reggiano or romano, to pass at table |
Directions:
Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Adjust seasonings and serve soup with grated cheese, for topping.
Source: foodnetwork.com
