by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand1 bunch broccoli rabe, washed and shredded in pieces Ask a question about this ingredient
2 cups cannellini or borlotti beans - cooked Ask a question about this ingredient
4 cups bean cooking water Ask a question about this ingredient
1 medium blond onion, sliced Ask a question about this ingredient
2 garlic cloves, inside green part removed and chopped finely Ask a question about this ingredient
2 medium potatoes peeled and cubed small Ask a question about this ingredient
1 cup squash, peeled, deseeded and cut in small cubes Ask a question about this ingredient
2 medium carrots, peeled and cut in small cubes Ask a question about this ingredient
5 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
salt Ask a question about this ingredient
pepper Ask a question about this ingredient
4 tablespoons Extra Virgin Olive Oil to drizzle on the soup for garnish Ask a question about this ingredient
2 cups Surdough bread cut in pieces to serve Ask a question about this ingredient
Cook the beans with no salt until tender but not falling apart. Strain the beans reserving the cooking liquid. Reserve 1/4 of the beans whole. Purée the remaining 3/4 in a blender, adding enough cooking liquid. Reserve the remaining cooking liquid for the soup.
Ask a question about this stepCut up the potatoes, carrot and squash in small pieces. Slice the onion and chop the garlic. Wash the broccoli rabe leaves and shred in pieces.
Ask a question about this stepIn a large pot, add olive oil, the sliced onion and garlic and fry 2 minutes until translucent. Add the potatoes, carrot and squash. Stir and add 2 cups of the beans cooking water. Add a little salt and cook covered for 10 minutes.
Ask a question about this stepAdd the whole beans and the puréed beans, check the salt and cook for a further 15 minutes. Add more cooking liquid if necessary.
Ask a question about this stepAdd the broccoli rabe and cook for 8 to 10 minutes - don't cover the pot because it makes the broccoli rabe turn brownish.
Ask a question about this stepAdd a dash of freshly ground black pepper and mix.
Ask a question about this stepServe with some cubed sourdough bread and garnish with a drizzle of Olive Oil.
Ask a question about this stepThank you for your comment
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
Another great recipe, just right for these freezing days. Thanks for posting it.