Broccoli Rabe & Sausage Soup with Cannellini Beans ___

Broccoli Rabe & Sausage Soup with Cannellini Beans


For the Soup:

  • 2 tablespoons extra virgin olive oil
  • 1 pound sweet Italian sausage, casings removed
  • 1 small onion, cut into a 1/4 inch dice
  • 3 cloves garlic, sliced
  • 6 cups water
  • 2 vegetable or chicken bouillon Cubes
  • 19 ounces cannellini beans, drained and rinsed
  • 1 cup cherry or grape tomatoes, quartered
  • 1 bunch broccoli rabe, ends trimmed and cut into bite sized pieces
  • salt and black pepper, as desired


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Put a six quart stock pot over a medium flame and heat the oil.

Add the sausage and sauté while breaking it apart with a wooden spoon. When the sausage has browned, about 5 minutes, add the onion and garlic. Sauté until the onions have softened a bit, about 2-3 minutes.

Add the water, bouillon cubes, beans, and tomatoes. Bring to a boil and add the broccoli rabe.

Return the pot to a boil and cook for an additional 10 minutes.

Serve with crusty bread and a sprinkle of grated parmigiano cheese.