Hearty Peasant Soup

By pattie_d

Before you add the greens to the pot, clean them thoroughly. After cutting broccoli rabe as indicated in the recipe below, place it in a large bowl of cold water and agitate it to loosen dirt. Lift the broccoli rabe from the bowl (leaving dirt and silt behind) and repeat if necessary. Tip: Add freshly grated Parmesan cheese to give this soup a more robust flavor.

Per serving: 403 calories, 18 g protein; 9 g fat; 65 g carb; 11 g fiber

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• Coarse salt and ground pepper
• 2 tablespoons tomato paste
• 2 tablespoons balsamic vinegar, plus more for seasoning, if desired
• 2 cans (14 1/2 ounces each) diced tomatoes in juice
• 2 cans (14 1/2 ounces each) cannelini beans or chickpeas, rinsed and drained
• 1 bunch (about 1 pound) broccoli rabe, cut crosswise 1 inch thick and well washed, with water still clinging to it (blanched if desired)
• 4 thick slices rustic whole-wheat bread, toasted

Preparation

Step 1

Directions

Heat oil in a large saucepan over medium heat and add onion and garlic. Season with salt and pepper; cook, stirring frequently, until onion is softened, 4 to 5 minutes.

Add tomato paste and vinegar; cook, stirring frequently, until slightly darkened, 2 to 3 minutes.

Add tomatoes (with their juice), beans, broccoli rabe, and 4 cups of water. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until broccoli rabe is tender, 8 to 10 minutes. Season with balsamic vinegar, salt, and pepper to taste.

To serve, place a slice of toasted bread in the bottom of each serving bowl; ladle soup over toast.

From Body+Soul