Broccoli Rabe Soup

5 from 5 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Servings:

Calories: 215kcal

Author: Alissa Saenz

Ingredients

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

US Customary - Metric

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat.
Once the oil is hot, add the onion and carrots. Sweat the veggies for about 5 minutes, stirring frequently, until they begin to soften.
Add the garlic and sauté it for about 1 minute, stirring constantly, until it becomes very fragrant.
Add the wine and bring it to a simmer. Let it continue to simmer until reduced by about half, which should take about four minutes.
Stir in the broth, broccoli rabe, potato, beans, and red pepper flakes. Raise the heat to high and bring the broth to a boil.
Lower the heat and let the soup simmer until the potato is tender, about 15 minutes, stirring occasionally.
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.
Ladle into bowls and serve.

Notes

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.

Nutrition