Wednesday, January 27, 2010

Simple Sausage and Broccoli Rabe Soup

There is no secret that I love me some soup. There are few things as nutritious, as comforting, as warming as a big bowl of homemade soup. It's also possibly one of the simplest things to ever come out of a kitchen. This is an adaptation from a Pennsylvania woman's Take 5 in Rachel Ray's Magazine this month. This reminds me, I take inspiration from all over, magazines, cookbooks, friends and family. If I don't credit you correctly, let me know, that's important. Back to the soup, it's simple.. it's peppery... it's got a good, filling kick to it. Here's the kicker, it's pretty good for you too.

Simple Sausage and Broccoli Rabe Soup
Source: By: Deirdre D'Ambro, adapted by me.


* 1 1/4 pounds hot Italian Turkey Sausage
* 1 onion, chopped
* 1 head broccoli rabe, chopped
* Two 32-ounce containers (8 cups) low sodium, low fat chicken broth
* Two 15.5-ounce cans cannellini beans, rinsed


1. In a large saucepan, cook the sausage, breaking it up, over medium-high heat until browned, about 10 minutes. Transfer to a paper-towel-lined plate; discard all but 1 tablespoon fat from the saucepan. Add the onion to the saucepan and cook until softened, about 3 minutes. Stir in the broccoli rabe and chicken broth and bring to a simmer; cook for 3 minutes. Stir in the sausage and beans and cook until heated through, about 2 minutes; season with salt and pepper.

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