Broccoli Rabe and white bean soup with parmesan crisps

2 tbsp olive oil

2 medium onions, chopped

4 garlic cloves, minced

coarse salt and ground pepper

8 oz cremini mushrooms, trimmed and thinly sliced

1 bunch broccoli rabe (about 1 lb) trimmed and coarsely chopped

2 cans (14.5 oz ea) reduced sodium chicken broth

2 cans (15 oz ea) cannellini beans (white beans), rinsed and drained

1/4 cup chopped fresh parsley

4 Tb grated fresh parmesan cheese

Preheat oven to 400. In a dutch oven or pot, heat oil over medium. Add onions and garlic, season with salt and pepper. Cook, stirring frequently until onions have softened, 8-10 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, 2-3 minutes.

Prepare crisps with by linning cookie sheet with parchment paper. Place parmesan cheese in four heaps on the parchment and level out to about 1/4 inch thick. Put in oven for about 8 minutes, or until cheese melts and is crispy.
Continue with the soup by adding broth and 2 cups water; season with salt and pepper. Bring to boil and reduce heat to medium low. Cook stirring occasionally, until broccoli rabe is tender, 10-15 minutes. Add beans and parsely; simmer until warmed through, about 5 minutes. Top with parmesan crisp.