Q1: What is broccoli rabe and is it the same as broccoli?

No, they are different vegetables. Broccoli rabe (also called rapini) is actually more closely related to turnips than to broccoli. It has thinner stems, smaller florets, and lots of leafy greens. Its signature characteristic is a pleasant, earthy bitterness that pairs wonderfully with rich and savory ingredients.

Q2: My broccoli rabe tastes too bitter. How can I reduce the bitterness?

If you are sensitive to bitter flavors, you can blanch the broccoli rabe before adding it to the soup. Simply boil it in a large pot of salted water for 1-2 minutes, then drain it well. This will temper its bitter edge significantly. Then, add the blanched rabe to the soup as directed.

Q3: Can I use dried beans instead of canned?

Yes, you can. You will need to soak about 1 cup of dried white beans overnight. The next day, drain them and cook them according to the package directions before adding them to the soup. Using canned beans is the primary shortcut for making this a quick weeknight meal.

Q4: What's the difference between sweet and hot Italian sausage?

Both types of sausage are typically seasoned with fennel and garlic. The primary difference is the addition of crushed red pepper flakes or other hot peppers to the "hot" variety, giving it a spicy kick. "Sweet" Italian sausage does not contain these hot peppers and has a milder, more savory flavor.

Q5: Can I make this soup vegetarian?

Absolutely. To make a vegetarian version, omit the sausage. Start by sautéing the vegetables in olive oil. Use a high-quality vegetable stock instead of chicken stock. To make up for the savory flavor of the sausage, you can add 1 teaspoon of smoked paprika and a tablespoon of soy sauce or tamari to the vegetables for an umami boost.

Hearty One-Pot Sausage, Bean & Rabe Soup Recipe

A hearty and rustic one-pot soup featuring Italian sweet sausage, cannellini beans, and bitter greens. The soup is built by browning bulk sausage and then sautéing a base of onion, carrot, potato, and garlic. Chopped broccoli rabe is then wilted into the pot before chicken stock and beans are added. The soup is simmered until the potatoes are tender and the flavors have melded, then served with a generous topping of grated Parmigiano-Reggiano or Romano cheese.

Author: Grace
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6-8 servings 1x
Category: Soup
Method: Sautéing, Simmering
Cuisine: Italian-American
Diet: Gluten Free

Ingredients

Scale

2 tablespoons extra-virgin olive oil
1 1/4 pounds Italian bulk sweet sausage
1 medium onion, chopped
1 carrot, chopped
1 large potato, peeled and chopped into small dice
2 cloves garlic, chopped
1 bay leaf, fresh or dried
2 cans white beans, drained
Salt and pepper
4 cups chopped broccoli rabe and greens
2 quarts chicken stock
Grated Parmigiano-Reggiano or Romano, to pass at table

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Instructions

Heat the olive oil in a deep soup pot over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned.
Add the chopped onion, carrot, potato, garlic, and the bay leaf to the pot with the sausage. Season with salt and pepper.
Cook the mixture for 5 minutes, stirring, to begin to soften the vegetables.
Add the chopped broccoli rabe to the pot and stir until it wilts, about 2 minutes.
Add the drained white beans, tomatoes, and chicken stock to the pot.
Raise the heat and bring the soup to a full boil.
Once boiling, reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are tender.
Before serving, remove the bay leaf. Adjust seasonings with more salt and pepper if needed.
Serve the soup hot with grated cheese for topping.

Notes

This is a one-pot meal, which makes for easy cooking and cleanup.
Using bulk sausage is convenient as it doesn’t require removing casings.
Wilting the broccoli rabe before adding the stock helps it to incorporate into the soup and become tender.

Nutrition

Serving Size: 1/6 of recipe (approx. 2 cups)
Calories: 500-600
Sugar: 8-12 g
Sodium: 1200-1500 mg
Fat: 28-35 g
Saturated Fat: 10-14 g
Trans Fat: 0 g
Carbohydrates: 35-45 g
Fiber: 8-12 g
Protein: 25-30 g
Cholesterol: 60-80 mg

Find it online: https://www.eatswithsoul.com/hearty/