This broccoli rabe soup is comforting, hearty, and full of flavor! Made with potatoes and white beans in a garlicky broth, a big bowl of this makes a delicious meal on a chilly day! This delicious soup is also 100% vegan and gluten-free.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 5 garlic cloves, minced
- ½ cup dry white wine
- 6 cups vegetable broth
- 1 bunch broccoli rabe, stems removed, leaves and flowers chopped (Note 1)
- 1 russet potato, scrubbed and diced (½ inch)
- 1 (15.5 ounce/439 gram) can cannellini beans, drained and rinsed
- Pinch red pepper flakes, or to taste
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and pepper, to taste
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Coat the bottom of a large pot with the oil and place it over medium heat.
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Once the oil is hot, add the onion and carrots. Sweat the veggies for about 5 minutes, stirring frequently, until they begin to soften.
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Add the garlic and sauté it for about 1 minute, stirring constantly, until it becomes very fragrant.
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Stir in the broth, broccoli rabe, potato, beans, and red pepper flakes. Raise the heat to high and bring the broth to a boil.
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Lower the heat and let the soup simmer until the potato is tender, about 15 minutes, stirring occasionally.
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Remove the pot from heat and stir in the tomato paste, lemon juice and lemon zest (Note 2). Season the soup with salt and pepper to taste.
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Ladle into bowls and serve.
- It's not necessary to remove every bit of stem. Just try to get the thicker pieces.
- Take care to ensure that the tomato paste dissolves completely. You may want to ladle some of the broth into a small cup, then stir in the paste and add the mixture to the pot.