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Tuscan White Bean Soup With Broccoli Rabe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 tablespoons olive oil

2 cups small-diced onion

1 cup small-diced celery

1 cup small-diced red bell pepper

1 tablespoon plus 1 teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoons minced garlic

1 teaspoon dried italian herbs

¼ teaspoon crushed red pepper

8 cups chicken stock or canned low-sodium chicken broth

2 pounds dried white beans (cannellini, baby lima, or great Northern), rinsed, picked over, soaked overnight, and drained

1 piece Parmigiano-Reggiano cheese rind, about 1 × 3 inches

1 bay leaf

4 cups water

1 ½ pounds broccoli rabe, tough stem ends trimmed, chopped into bite-sized pieces

1 sprig fresh rosemary

Grated zest of 1 lemon

2 teaspoons freshly squeezed lemon juice

6 ounces Parmigiano-Reggiano cheese, finely grated (about 1 ½ cups)

Extra-virgin olive oil, for drizzling

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