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Ingredients
- Salt
- Pepper
- 1 large heat broccoli rabe, cut into 2 inch pieces
- 2 Tbsp. EVOO
- 1 pound hot Italian sausage
- 1 large onion, chopped
- 3 garlic cloves
- 1/8 tsp. grated nutmeg
- 32 ounces chicken stock
- 28 ounce can stewed tomatoes, with their juices
- 15 ounces white beans, rinsed
- 1 1/2 cups small, short-cut pasta
- Pecorino Romano cheese
Preparation
Step 1
Bring pot of water to boil, salt it, add the broccoli rabe and boil 3 minutes. Drain and let cool.
In a soup pot, heat EVOO over medium -high heat. Add the sausage and cook, crumbling with a spoon, until browned, 3-4 minutes. Stir in the onion and garlic and cook until softened, 5 minutes. Season with nutmeg and salt and pepper to taste. Add the chicken stock, tomatoes, and the juices and 2 cups water; cover and bring to boil. Stir in white beans and cooked broccoli rabe and return to a boil. Add the pasta and cook, until al dente. Top with cheese.
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