White Bean, Sausage, and Broccoli Rabe Soup

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This is our go-to fall and winter bowl of comfort. If you are not already in the habit of saving Parm rinds in the freezer, this soup alone is a good reason to start! They are one of the best flavor enhancers and using them helps reduce waste in the kitchen.

White bean soup recipe

Serves 6

Ingredients:

  • 2 TBS. olive oil plus more as needed

  • 3 Italian sausages (sweet or spicy)

  • 1 small onion, diced small

  • 2 cloves garlic, minced

  • 4 cups chicken or vegetable stock, unsalted or low sodium

  • 1 large bunch broccoli rabe, washed and chopped small. Keep thicker stems in their own pile, apart from leaves.

  • 1 bay leaf

  • 1 large Parmigiano rind (if you don’t have one it’s not totally necessary)

  • 4 cups cooked large white beans (Great Northern beans or similar)—or two 15 oz. cans

  • Optional: 1 tsp. or more red pepper flakes

  • Salt & ground pepper

  • Grated Parmigiano-Reggiano to serve

Instructions:

  1. In a large dutch oven (le Creuset style pot) or sturdy lidded pot, heat oil over medium-high. Squeeze the meat out of the sausage casings, then discard outer casings. Stir and chop meat with a wooden spoon so that is in small, loose pieces. Once meat has begun to brown, add in the onions and red pepper flakes, if using. Cook both, stirring, until meat appears cooked through and onions are turning translucent. Add in garlic and thicker stems of broccoli rabe, throw in Parm rind and bay leaf, and pour in broth. Sprinkle in about 1 tsp. salt and some pepper if desired. Raise temperature so the broth starts bubbling, then immediately turn heat to low and cover pot.

  2. After about 15 minutes, add the rest of the chopped broccoli rabe and a swirl of olive oil for good measure, and replace the cover. Cook for another 10 minutes or so, until greens are wilting and softening. Add the beans, stir, and cover again. (Note: you can always add a little water if liquid level seems to low. You don’t want the beans, etc. to be totally immersed but the liquid level should be visible just below the top layer of beans).

  3. Once greens are very tender your soup is just about ready. It’s OK if their color isn’t so “green” anymore! Taste the soup and add more salt, pepper, and olive oil to taste (I tend to go generous with the olive oil, stirring it in at intervals so it emulsifies and adds body to the soup). Serve with lots of Parm grated on top.