Rice soup with broccoli rabe is a simple, healthy recipe ideal especially after Sunday, but also for other days of the week. Whether for lunch or dinner, when you want to eat a light and warm dish, it’s perfect. My mom used to cook it often because, with my father being a farmer, we never lacked good vegetables. Broccoli rabe in autumn/winter and spring are always available, but in the autumn season, they are affordable. Rice soup is also easy to prepare, and the vegetables cook in the same pot as the rice.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 People
- Cuisine: Italian
Ingredients
- 2.2 lbs Broccoli rabe
- 1 cup Rice
- 4 tbsps Extra virgin olive oil (1 tbsp per person)
- to taste Salt
- 1 clove Garlic
Tools
- Bowl
- Pot
Preparation
Clean the vegetables by discarding the non-intact parts and setting aside only the tender tops and leaves. Place them in a large bowl and wash them two or three times.
Meanwhile, cook the rice in a pot with plenty of cold water.
When it boils, salt it and add the vegetables. Cook for fifteen minutes from boiling.
A raw garlic clove that can be removed later will add more flavor if you add it towards the end. Drain the excess water, leaving only enough to serve the brothy rice.
At the end of cooking, plate and finally add a drizzle of raw extra virgin olive oil to each plate and eat the rice soup with broccoli rabe hot.
Rice Soup with Broccoli Rabe
This rice soup with broccoli rabe, passed down from grandparents, was often cooked by my mother and is still known and cooked in my area. Do you want to know the secret to a successful soup? Raw olive oil, just a teaspoon is enough to enhance the taste of the rice soup.
Prefer buying vegetables from a known greengrocer.
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