Tuscan White Bean Soup with Broccoli Rabe - a Completely Different Twist on Vegetable Soup
Prep time
Cook time
Total time
Recipe type: soup
Cuisine: Italian American
Serves: 10 cups
  • 2 tablespoons of olive oil
  • 2 cups onion, diced small
  • 1 cup celery, diced small
  • 1 cup red pepper, diced small
  • 1 tablespoon + 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons minced garlic
  • 1 teaspoon dried Italian herbs
  • ¼ teaspoons crushed red pepper
  • 2 quarts of chicken stock, homemade or canned
  • 1 quart of water
  • 2 pounds of dried white beans (cannelloni, baby lima, or great northern), rinsed, picked over, and soaked overnight, drained (I used canned beans, rinsed thoroughly and cut the soup cooking time down to 20 minutes)
  • 1 piece parmesan rind, about 1 to 3 inches
  • 1 bay leaf
  • 1½ pounds of broccoli rabe, tough stem ends trimmed, chopped into bite sized pieces
  • 1 sprig of fresh rosemary
  • zest of 1 lemon
  • 2 teaspoons of freshly squeezed lemon juice
  • 8 ounces of freshly grated Parmigiano Reggiano
  • Extra-virgin olive oil, for drizzling
  1. Heat the olive oil in an 8 quart pot over medium high heat. Add the onions, celery, bell pepper, 1 teaspoon of salt and ¼ teaspoon of black pepper. Cook, stirring, until vegetables are tender, about 6 minutes.
  2. Add the garlic, dried Italian herbs, and crushed red pepper and cook, stirring, until fragrant, about 1 minute.
  3. Add the chicken stock, water, beans, parmesan rind, and bay leaf and bring to a low boil over medium-high heat. Reduce the heat to a gentle simmer, and cook, partially covered and stirring occasionally, until beans are tender, 45 minutes to an hour.
  4. Using a slotted spoon, remove about 1 cup of beans from the pot and smash them with the back of spoon. Return the smashed beans to the soup and add the remaining salt. Bring to a simmer over medium-high heat and continue to cook, uncovered, until the broth slightly thickens, about 15 minutes.
  5. Add the broccoli rabe, rosemary sprig and continue to cook until the broccoli rabe is just tender, about 5 minutes.
  6. Stir in the lemon zest and lemon juice. Remove the parmesan rind, bay leaf and rosemary sprig. Serve and garnish with grated parmesan cheese and a drizzle of extra-virgin olive oil, as desired.
Recipe by chefdruck.com at http://chefdruck.com/2015/01/tuscan-white-bean-soup-with-broccoli-rabe-a-completely-different-twist-on-vegetable-soup/