1 large head broccoli rabe, cut into 2 inch pieces
2 tbsp olive oil
1 lb bulk hot or sweet italian sausage
1 large onion, chopped
3 garlic cloves, chopped
1/8 tsp freshly grated nutmeg
One 32 oz container (4 cups) chicken stock
One 28 oz can stewed or diced tomatoes, with their juices
One 15 oz can white beans, rinsed
1 and 1/2 cups small, short-cut pasta or orecchiette pasta
Grated pecorino-romano cheese, for topping
Instructions
Bring a medium pot of water to a boil, salt it, add the broccoli rabe and boil for 3 minutes. Drain and let cool.
In a soup pot, heat the olive oil, 2 turns of the pan, over medium-high heat. Add the sausage and cook, crumbling with a sppon, until browned, 3 to 4 minutes. Stir in the onion and garlic and cook until softened, about 5 minutes. Season with the nutmeg, salt and pepper to taste. Add the chicken stock, tomatoes and their juices and 2 cups of water; cover and bring to a boil. Stir in the white beans and cooked broccoli rabe and return to a boil. Add the pasta and cook, stirring occasionally, until al dente. Top with cheese.
Originally Submitted
11/22/2010
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