Rabe-and-White Bean Stoup

October 2011
Rabe-and-White Bean Stoup

by 6 people

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Stoup is thicker than soup and thinner than stew.

Makes: 4 servings

  • Salt and pepper
  • 1 bunch broccoli rabe, cut into 2-inch pieces
  • Ice water
  • 2 tablespoons EVOO, plus more for drizzling
  • 1 pound hot or sweet italian sausage
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 quart chicken stock
  • 1 can  (15 oz.) cannellini beans, rinsed
  • 1 can  (14.5 oz.) petite diced or stewed tomatoes
  • 1 cup orecchiette (ear-shaped) pasta
  • Shaved pecorino-romano cheese, for topping
  1. In a soup pot, bring a few inches water to a boil, salt it, add the broccoli rabe and cook for 5 minutes. Drain and plunge into a bowl of ice water; drain again.
  2. In the pot, heat 2 tbsp. EVOO over medium-high heat. Add the sausage, break up the meat and cook until browned. Add the onion and garlic and cook to soften, 5 minutes. Add the stock, cannellini beans, tomatoes and 1 cup water; season with salt and pepper. Cover the pot and bring to a boil. Stir in the pasta, lower the heat and simmer until al dente, 8 minutes. Turn off the heat and stir in the broccoli rabe. Top the stoup with the pecorino-romano and a drizzle of EVOO.