Sausage and Broccoli Rabe Soup
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|1 largebroccoli rabe|
|2 tablespoonsExtra virgin olive oil|
|1 lbhot or sweet italian sasuage|
|1 largeonion; chopped|
|3 clovesgarlic; minced|
|4 cupschicken stock|
|28 ouncesstewed or diced tomatoes|
|15 ounceswhite beans|
|1 1/2 cupspasta; short cut like elbows or small shells|
|pecorino-romano cheese; grated|
|salt; to taste|
|black pepper; to taste|
Sausage and Broccoli Rabe Soup Preparation
Bring a medium pot of water to a boil, salt it, add the broccoli rabe and boil for 3 minutes. Drain and let cool.
In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat.
Add the sausage and cook, crumbling with a spoon, until browned, 3 to 4 minutes. Stir in the onion and garlic and cook until softened, about 5 minutes. Season with the nutmeg and salt and pepper to taste. Add the chicken stock, tomatoes and their juices and 2 cups water; cover and bring to a boil. Stir in the white beans and cooked broccoli rabe and return to a boil. Add the pasta and cook, stirring occasionally, until al dente. Top with the cheese.
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