Tracy
12-30-2008, 07:41 PM
http://www.foodnetwork.com/recipes/rachael-ray/sausage-beans-and-broccoli-rabe-soup-recipe/index.html
You can mix in your own ingredients, too. Like sometimes I use spinach instead of broccoli rabe. I always add some little pasta stars. I also prefer new potatoes rather than the regular potatoes. Sometimes I add corn.
YUM!
Ingredients
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 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
* 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
Directions
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.
You can mix in your own ingredients, too. Like sometimes I use spinach instead of broccoli rabe. I always add some little pasta stars. I also prefer new potatoes rather than the regular potatoes. Sometimes I add corn.
YUM!
Ingredients
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 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
* 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
Directions
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.