Rabe-and-White Bean Stoup

By nurseliz

Rachael Ray

Ingredients

• Ingredients
• Salt and pepper
• 1 bunch broccoli rabe, cut into 2-inch pieces
• Ice water
• 2 tbsp. EVOO, plus more for drizzling
• 1 lb. hot or sweet italian sausage
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 qt. chicken stock
• 1 can (15 oz.) cannellini beans, rinsed
• 1 can (14.5 oz.) petite diced or stewed tomatoes
• 1 cup orecchiette (ear-shaped) pasta
• Shaved pecorino-romano cheese, for topping

Details

Servings 4

Preparation

Step 1

Directions:

In a soup pot, bring a few inches water to a boil, salt it, add the broccoli rabe and cook for 5 minutes. Drain and plunge into a bowl of ice water; drain again.

In the pot, heat 2 tbsp. EVOO over medium-high heat. Add the sausage, break up the meat and cook until browned. Add the onion and garlic and cook to soften, 5 minutes. Add the stock, cannellini beans, tomatoes and 1 cup water; season with salt and pepper. Cover the pot and bring to a boil. Stir in the pasta, lower the heat and simmer until al dente, 8 minutes. Turn off the heat and stir in the broccoli rabe. Top the stoup with the pecorino-romano and a drizzle of EVOO