It's A Keeper: Sausage, Beans and Broccoli Rabe Soup

Happy Halloween! While you are sitting around handing out candy, this is the perfect soup to make. It's a chop and drop recipe (so easily interrupted) and it's perfect for a cool Fall night: Sausage, Beans and Broccoli Rabe Soup.

This recipe can be found in Cookin' Round the Clock. It is a filling meal and is wonderful served with a big hunk o' bread for dipping. Here's the recipe with my comments in brackets:

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/4 pounds Italian bulk sweet sausage
1 medium onion, chopped
1 carrot, chopped
1 large potato, peeled and chopped into small dice [Since it was my birthday, I broke from my normal routine and added the potato. I don't think it made that much of a difference, so if you don't want it to be as carbtastic, just leave it out.]
2 cloves garlic, chopped
1 bay leaf
2 cans white beans, drained [also called cannellini beans]
Salt and pepper
4 cups chopped broccoli rabe and greens [No broccoli rabe in my store (ever), so I always use kale when I make this recipe]
2 quarts chicken stock
Grated Parmigiano-Reggiano or Romano, to pass at table [Go for the parmie!]

[Seriously, how short is this recipe? It's that easy and you can clean up as you go, which makes it a perfect weeknight meal.] Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Adjust seasonings and serve soup with grated cheese, for topping. [Slice bread, for dipping.]

8 comments:

  1. That looks really good. Wonder if I could sub swiss chard for the rabe?

    ReplyDelete
  2. Definitely. I usually substitute kale in this soup, but swiss chard would be good, too.

    ReplyDelete
  3. That soup does look delicious! I'm nervous about cooking with greens. How do you keep the greens from turning brown?

    ReplyDelete
  4. Jessica - it's never been a problem, maybe because the rabe, kale or chard is a dark green instead of something lighter. Spinach works too. I've never had them turn brown so you should give it a try!

    ReplyDelete
  5. That looks yummy. I'll have to try it!

    ReplyDelete
  6. Maddie - if you do try it, let me know what you think!

    ReplyDelete
  7. This is an excellent recipe; BUT (at the risk of making it a 32 minute job) I would recommend giving the sausage a quick boil, or browning it and draining it before moving on, to reduce the amount of pork fat/ grease. This is especially important if you don't have access to a good pork store and you have to use supermarket sausage. I might also try turkey sausage here, and some ground red pepper.

    ReplyDelete
  8. Thanks for the tips, Joe. I usually drain off most of the fat from the sausage. I can get some pretty good locally made stuff in my grocery store, which is nice.

    ReplyDelete

Thanks for leaving a comment! Reading comments and responding to them is one of my favorite parts of having a blog, so thanks for contributing.