One of the reasons I like Fall is that I can start making delicious hot soups. The Broccoli rabe soup has a very delicate taste - it makes me think of spring for some reason.
If you are not sure what broccoli rabe is check out Cook's Thesaurus:
broccoli raab aka broccolirab aka broccoli de rape aka rape aka raab aka rapini aka cima di rapa aka choy sum aka Chinese flowering cabbage - this slightly bitter cooking green has long been popular in Italy and is now catching on in America. It's best to just eat the florets and leaves; the stems are quite bitter.
This recipe comes from Cooking Light magazine
2 cups (3/4-inch) cubed peeled butternut squash
1 tbsp olive oil, divided
8 oz broccoli rabe (rapini), trimmed
1/2 cup finely chopped onion
1 garlic clove, minced
4 1/2 cups vegetable stock
1 (16 oz) can cannellini beans or other white beans, rinsed and drained
1/4 tsp salt
- 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 pureed mixture to pan; stir in broccoli rabe and salt. Cook 5 minutes or until thoroughly heated.
- Yield: 4 servings (serving size: 1 3/4 cups)
