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Sausage-and-Broccoli Rabe Stoup

April 2010
Sausage-and-Broccoli Rabe Stoup

by 27 people

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Stoup is thickerthan soup and thinner than stew,and it's great on chilly, damp spring nights.

Makes: 6 servings

  • Salt and pepper
  • 1 large head broccoli rabe, cut into 2-inch pieces
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 pound bulk hot or sweet Italian sausage
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1/8 teaspoon freshly grated nutmeg
  • 1 32 ounce container  (4 cups) chicken stock
  • 1 28 ounce can  stewed or diced tomatoes, with their juices
  • 1 15 ounce can  white beans, rinsed
  • 1 1/2 cups small, short-cut orecchiette pasta
  • Grated pecorino-romano cheese, for topping
  1. Bring a medium pot of water to a boil, salt it, add the broccoli rabe and boil for 3 minutes. Drain and let cool.
  2. In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the sausage and cook, crumbling with a spoon, until browned, 3 to 4 minutes. Stir in the onion and garlic and cook until softened, about 5 minutes. Season with the nutmeg and salt and pepper to taste. Add the chicken stock, tomatoes and their juices and 2 cups water; cover and bring to a boil. Stir in the white beans and cooked broccoli rabe and return to a boil. Add the pasta and cook, stirring occasionally, until al dente. Top with the cheese.