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Hearty Peasant Soup

Before you add the greens to the pot, clean them thoroughly. After cutting broccoli rabe as indicated in the recipe below, place it in a large bowl of cold water and agitate it to loosen dirt. Lift the broccoli rabe from the bowl (leaving dirt and silt behind) and repeat if necessary. Tip: Add freshly grated Parmesan cheese to give this soup a more robust flavor.

Prep: 10 minutes
Total: 30 minutes

Yield: 4 servings

2
tablespoons olive oil
1
medium onion, finely chopped
4
garlic cloves, minced
Coarse salt and ground pepper
2
tablespoons tomato paste
2
tablespoons balsamic vinegar, plus more for seasoning, if desired
2
cans (14 ½ ounces each) diced tomatoes in juice
2
cans (14 ½ ounces each) cannelini beans or chickpeas, rinsed and drained
1
bunch (about 1 pound) broccoli rabe, cut crosswise 1 inch thick and well washed, with water still clinging to it (blanched if desired)
4
thick slices rustic whole-wheat bread, toasted

Heat oil in a large saucepan over medium heat and add onion and garlic. Season with salt and pepper; cook, stirring frequently, until onion is softened, 4 to 5 minutes.
Add tomato paste and vinegar; cook, stirring frequently, until slightly darkened, 2 to 3 minutes.
Add tomatoes (with their juice), beans, broccoli rabe, and 4 cups of water. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until broccoli rabe is tender, 8 to 10 minutes. Season with balsamic vinegar, salt, and pepper to taste.
To serve, place a slice of toasted bread in the bottom of each serving bowl; ladle soup over toast.