Friday, March 25, 2011

Sausage & Broccoli Rabe Stoup

Another Rachael Ray recipe. I couldn't find Broccoli Rabe in my regular grocery store, but Whole Foods had it. If you really had to substitute I guess you could substitute spinach instead. I hadn't eaten it before this recipe and it's really good! It's not broccoli at all, but is related to the turnip. It is widely used in Italian cooking and is also very popular in China.

This is perfect for those cold rainy days.

Today's Ingredients:
Salt and pepper
1 large head broccoli rabe, cut into 2-inch pieces
2 tablespoons extra virgin olive oil (EVOO)
1 pound bulk hot or sweet Italian sausage*
1 large onion, chopped
3 cloves garlic, chopped
1/8 teaspoon freshly grated nutmeg
4 cups chicken stock (32 ounces)
One can stewed or diced tomatoes (28 ounces), with their juices
One can white beans (15 ounces), rinsed
1 1/2 cups small, short-cut orecchiette pasta or rigatoni
Grated Pecorino Romano cheese, for topping

*I used Ground Turkey this time with 1 tablespoon sausage seasoning. You couldn't even tell the difference. Either way is good!

Trim your Broccoli Rabe - slice off the broccoli rabe ends and cut it into 1 1/2-2-inch lengths. Prep your onion and garlic.

Get a pot boiling with water and cook the broccoli rabe for 3 min. This is to help take the bitterness out of it. If you are using spinach just add to the stoup at the end and it will quickly wilt.

Let it drain and cool.

Heat a Dutch oven or large soup pot over medium-high heat with the EVOO, a turn of the pan. Add the sausage and brown and crumble, 7-8 minutes.

Stir in the onion and garlic and cook until softened, about 5 minutes. Season with the nutmeg and salt and pepper, to taste.

Add the chicken stock, tomatoes and their juices and 2 cups water; cover and bring to a boil.

Stir in the white beans and cooked broccoli rabe and return to a boil.

Add the pasta and cook, stirring occasionally, until al dente.

Top with cheese and serve.

Sausage & Broccoli Rabe Stoup Printable Recipe

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