BROCCOLI RABE, BUTTERNUT SQUASH, AND WHITE BEAN SOUP
Make and share this Broccoli Rabe, Butternut Squash, and White Bean Soup recipe from Food.com.
Provided by dicentra
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°.
- Arrange squash in a single layer on a jelly roll pan coated with cooking spray. Drizzle with 1 1/2 teaspoons oil; toss well to coat.
- Bake at 450° for 25 minutes or until lightly browned. Set aside.
- Cut the broccoli rabe crosswise into thirds. Cook broccoli rabe in boiling water 5 minutes; drain. Set aside.
- Heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring frequently.
- Add squash, stock, and beans; cook 10 minutes. Place 1 1/2 cups vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in broccoli rabe and salt. Cook 5 minutes or until thoroughly heated.
Nutrition Facts : Calories 284.2, Fat 5.7, SaturatedFat 1.1, Sodium 1033, Carbohydrate 41.5, Fiber 10.4, Sugar 3.8, Protein 19.2
SAUSAGE, BEANS AND BROCCOLI RABE SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Adjust seasonings and serve soup with grated cheese, for topping.
SPICY WHITE BEAN STEW WITH BROCCOLI RABE
Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.
Provided by Alison Roman
Categories weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
- Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
- Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
- Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
- Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
- Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
- Serve with feta and parsley, and with eggs, if you like.
CREAMY BROCCOLI-WHITE BEAN SOUP
Adding pre-steamed broccoli florets to soup with olive oil, pine nuts, and garlic cloves makes a complete hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Steam broccoli florets and stems until tenderand bright green, about 3 minutes. Let cool slightly.Reserve 1/2 cup florets for garnish.
- Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.Add beans and stock and bring mixture to a simmer.Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.
Nutrition Facts : Calories 247 g
BROCCOLI RABE AND BUTTERNUT SQUASH
Categories Onion Vegetable Side Sauté Thanksgiving Vegetarian Quick & Easy Butternut Squash Fall Healthy Vegan Broccoli Rabe Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2.
Number Of Ingredients 5
Steps:
- With a vegetable peeler or paring knife peel squash. Cut squash and onion into 1/4-inch dice and cut broccoli rabe into 1/2-inch pieces.
- In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and add vegetables and salt to taste, stirring to coat with oil. Add water and cook vegetables, covered, over moderate heat 5 minutes, or until tender. Remove lid and cook vegetables over moderately high heat, stirring occasionally, until liquid is evaporated and vegetables begin to brown, about 3 minutes more.
VEGAN LENTIL SOUP
Tender broccoli rabe adds a welcome pop of green (and a generous dose of fiber!) to this lentil-and-tomato soup spiced with coriander and cumin.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat oil in a pot over medium-high. Add shallot, carrot, celery, cumin, coriander, and a pinch of salt. Cook, stirring, until vegetables have softened, 4 to 6 minutes.
- Stir in lentils, tomatoes, and 4 1/2 cups water. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until lentils are tender, 40 to 45 minutes.
- Stir in broccoli rabe (if soup is too thick, add up to 1/2 cup water); cook until tender, about 3 minutes more. Stir in red-wine vinegar, season with salt and pepper, and serve, with more pepper and a drizzle of oil.
BUTTERNUT SQUASH AND WHITE BEAN SOUP
A nice thick soup in which the many flavours blend together as a result of pureeing. Perfect for a crisp fall, or cold winter day.
Provided by LUv 2 BaKE
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil over medium heat; add onion, cinnamon, cumin and garlic, saute for 5 minutes.
- Add rest of ingredients except the beans, bring to a boil.
- Cover and reduce heat to medium, simmer 30 minutes stirring occasionally, until squash is tender.
- Remove from heat and cool slightly, uncovered about 5 minutes.
- In a blender, blend until smooth.
- Return pureed soup to the soup pot and stir in the beans.
- Cook on medium heat about 5-10 minutes, or until heated.
- 1 serving = 1 1/2 cup.
ITALIAN BUTTERNUT SQUASH AND WHITE BEAN SOUP WITH GREENS
I clipped this from a magazine years ago and just now came across it again. As someone who is allergic to cow's milk, I'm always happy to find tasty, satisfying vegetarian soups that are dairy-free. Although I haven't tried this one yet, it looks so good I know that I will do so soon. :) Prep time does not include peeling, seeding and dicing the squash; you can save time and effort by buying peeled and cut butternut squash, which is available at some grocery stores (such as Trader Joe's).
Provided by Lynne M
Categories Greens
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, heat oil over medium heat until hot. Add onion and Italian seasoning; cook 3 minutes, or until onion is slightly tender.
- Add garlic; cook for 30 seconds. Stir in broth, beans, squash, pepper and salt. Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
- Stir in spinach. Cook 8 to 10 minutes, or until squash and greens are tender.
BROCCOLI RABE AND WHITE BEAN SOUP
Make and share this Broccoli Rabe and White Bean Soup recipe from Food.com.
Provided by dicentra
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove and discard tough ends from broccoli rabe stems; coarsley chop the broccoli rabe.
- Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add red pepper and 2 garlic cloves; cook 1 minute, stirring constantly.
- Add broccoli rabe and salt, and cook 30 seconds, stirring constantly. Add water and cheese rind. Increase heat to medium-high; bring to a boil.
- Reduce heat, simmer 15 minutes. Add beans, and simmer 5 minutes. Discard cheese rind.
- Rub both sides of toasted bread with cut sides of halved garlic clove. Tear toasts into bite-sized pieces; divide toast pieces evenly among 4 bowls. Ladle 1 1/2 cups soup over toast pieces in each bowl; top each serving with 2 tablespoons grated cheese.
Nutrition Facts : Calories 364.7, Fat 8.3, SaturatedFat 2.7, Cholesterol 7.2, Sodium 679.1, Carbohydrate 55.4, Fiber 12.3, Sugar 6, Protein 20.9
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