Friday, October 3, 2008

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.

No comments: