The bean and broccoli rabe soup is a rich, tasty, warm first course, one of those dishes you love to find at home after a day out in the cold. Creamy and flavorful, the bean and broccoli rabe soup is a perfect one-dish meal for the winter season.
Don’t miss it
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 16 oz canned borlotti beans (drained weight)
- 16 oz canned cannellini beans (drained weight)
- 7 oz smoked pancetta (diced)
- 2 sprigs rosemary
- 3 cubes frozen broccoli rabe
- 1 tsp homemade vegetable bouillon
- as needed hot water (to cover)
- 2 tbsps extra virgin olive oil
- as needed salt
Tools
- 1 Colander
- 1 High-sided casserole
- 1 Spoon silicone
Steps
Drain the beans from their preserving liquid and rinse them under running water. In a high-sided casserole, heat the extra virgin olive oil and add the smoked pancetta, let it brown then add the beans and broccoli rabe still frozen (but if you prefer and remember to take them out of the freezer you can let them thaw). Also add the homemade vegetable bouillon (or the one you usually use) and hot water as needed to cover everything. Let cook for thirty minutes, stirring occasionally. Adjust salt to taste, but taste it if you have decided to use the bouillon. When cooking is finished, using an immersion blender, blend part of the soup to make it creamier and thicker and serve it hot with toasted bread.
