White bean and rapini soup

A rich and peppery soup to fill your belly and warm your bones.

green soup

We eat soup for dinner at least once a week and I’m constantly trying out new combinations of vegetables. Rapini (broccoli rabe, cime di rapa or whatever name you choose to use) is one our favourite winter veggies – bright green, loaded with goodness and with it’s peppery and slightly bitter taste, it’s no wonder it’s the central feature of so many European traditional dishes.

Serves 8
Preparation: about 1 hour
Freezes well

Ingredients

2 Tbsp olive oil
1 large yellow onion, chopped
1 large celeriac (celery root) (approx. 800g or about 2lb), peeled and diced
4 stalks celery, chopped
6 cloves garlic, chopped
1 1/2 litres (1 1/2 quarts) vegetable stock
1 bunch rapini (approx. 500g or about 1lb), chopped
1 x 400g (14oz) can cannellini (white) beans, drained
salt and pepper to taste
chilli flakes (optional)

Directions

Heat the olive oil in a large, heavy pot and cook the onion until translucent – about 5 minutes. Add the celeriac and cook until the celeriac has started to soften – about 5 minutes. Add the celery and garlic and cook for a further five minutes. You should stir quite frequently during this process.

Add the vegetable stock, cover and bring to a simmer.

Set aside a large handful of the more tender rapini leaves, and add the rest of it, along with the white beans, to the pot. Cover and simmer for about 30 minutes.

Using a stick blender or a normal blender, puree the soup until smooth. Return to low heat and season well. Add a little more water or stock to thin the soup if desired.

5 minutes before serving, stir through the reserved tender rapini leaves.

Serve with plenty of pepper and a sprinkle of chilli flakes (optional).

This entry was posted in soup, vegan. Bookmark the permalink.

4 Responses to White bean and rapini soup

  1. Rosemary Campbell says:

    My Wiki search indicates that in Australia one could substitute gai lan (chinese broccoli) or broccolini, although the latter lacks the slightly bitter taste you mention. Do you have any other suggestions, Rachael? The soup sounds too good to leave just because we can’t get rapini here!

  2. We also eat soup at least once a week, and this one here looks so good, I will make this with the pinch of chili flakes at the end for a kick, thanks for the recipe 🙂

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