Early in this thread I mentioned a great soup, but I just realized that I never did post the recipe. I would never try to suggest that it's the world's best soup because I'm sure it's not. But it is really, really good. I adapted it from a Rachael Ray recipe.
Sausage, Bean and Broccoli Rabe Soup
2 tablespoons extra-virgin olive oil
1 pound Italian bulk sausage - half hot, half sweet
1 medium onion, chopped
1 carrot, chopped
1 large potato, peeled and chopped into small dice
2 cloves garlic, chopped
2 cans of cannelini beans, drained
Salt and pepper
4 cups chopped broccoli rabe
2 quarts chicken stock
Ditalini or other small pasta shape
Grated Parmigiano-Reggiano to pass at 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 to the vegetables 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 soup with the grated cheese, for topping.
<message edited by Michael Hoffman on Tue, 01/26/10 11:14 AM>