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broccoli rabe couple shallots fennel carrots spoonful garlic salt cannelini beans white wine chicken stock bay leaves thyme sherry vinegar
Viewed: 45 - Published at: 7 years agoIngredients
- 1 large bunch broccoli rabe, washed, stems trimmed and chopped
- A couple of good swirls extra virgin olive oil
- 1 cup chopped shallots
- 1 cup chopped fennel
- 1 cup chopped carrots
- 1 large spoonful garlic confit, smashed
- Coarse salt and freshly ground black pepper
- 2 large cans cannelini beans, rinsed
- 1 cup dry white wine
- 4 cups chicken stock
- 2 bay leaves
- 1-1/2 tsp dried thyme
- Splash of sherry vinegar
- 1/4 cup chopped fresh Italian parsley
Method
- Bring large pot of water to boil, salt it generously and add broccoli rabe. Cook for five minutes. Remove from boiling water to bowl with ice water to stop the cooking. Drain the rabe and squeeze the water from the cooked vegetable. Set aside.
- Heat large Dutch oven over medium high heat and add a couple of swirls extra virgin olive oil. When oil gets wavy, add the shallots, fennel, carrots and garlic confit and cook for about 1 minutes, stirring often, til golden. Season well with the coarse salt and freshly ground black pepper. Add the white wine and bring to slow boil and cook for five minutes. Add the cannelini, thyme, bay leaves and chicken stock and cook for about 35 minutes.
- Using an immersion blender, blend soup for a few minutes with the blender to mash up the beans to desired thickness. Add the broccoli rabe and cook for five minutes. Add the splash of sherry vinegar and the parsley right before serving. Season to taste with coarse salt and freshly ground black pepper.
