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| INGREDIENTS |
| 2 tbsp. |
olive oil |
| 1 |
medium onion, finely chopped |
| 4 |
garlic cloves, minced |
| 2 tbsp. |
tomato paste |
| 2 tbsp. |
balsamic vinegar, plus more for seasoning, if desired |
| 2 cans |
(14.5 ounce each) diced tomatoes in juice |
| 2 cans |
(14.5 ounce each) cannellini beans or chickpeas, rinsed and drained |
| 1 |
bunch (about 1 pound) broccoli rabe, cut crosswise 1 inch thick and well washed, with water still clinging to it (blanched if desired) |
| 4 |
thick slices rustic whole wheat bread, toasted |
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| RECIPE |
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Heat oil in a large saucepan over medium heat and add onion and garlic. Stir frequently and cook until onion is softened, about 4-5 minutes.
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Add tomato paste and vinegar. Cook, stirring frequently, until slightly darkened, 2-3 minutes.
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Add tomatoes (with their juice), beans, broccoli rabe, and 4 cups of water.
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Bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, until broccoli rabe is tender, 8-10 minutes.
-
Season with balsamic vinegar, salt, and pepper to taste.
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To serve, place a slice of toasted bread in the bottom of each serving bowl. Ladle soup over toast.
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| SERVING SUGGESTION |
SERVING SIZE:
¼ of contents
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
420 |
|
| Total Fat |
9 g |
|
| Sodium |
680 mg |
|
| Total Carbohydrates |
64 g |
|
| Fiber |
13 g |
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| Protein |
19 g |
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