Well, I wouldn't want this section to go without a good recipe, so here's one I got from the estimable Rachael Ray and modified for my own use:
Sausage, Bean and Broccoli Rabe Soup
2 tablespoons extra-virgin olive oil
1 pound Italian bulk sweet sausage
1 medium onion, chopped
1 carrot, chopped
1 large potato, peeled and chopped into small dice
2 cloves garlic, chopped
2 cans cannelini beans, drained
Salt and pepper
4 cups chopped broccoli rabe and greens
2 quarts chicken stock
Ditalini or other small pasta shape
Grated Parmigiano-Reggiano, to pass at the table
Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add vegetables and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Meanwhile, cook ditalini until al dente and drain. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 10 minutes, then add cooked ditalini and continue cooking for another 5 minutes. Adjust seasonings and serve the soup with the grated cheese for topping.
A really good, crusty bread is perfect with this soup.
By the way, this is even better the next day.