With no weighty pasta, this vegetable-studded soup makes a lovely first course—or an excellent weeknight dinner. Prep tips: In place of the butter beans, you can also use shell beans (shelled, blanched, and peeled). For a higher broth ratio, add another cup of liquid to the mix.
Recipe Yield:
8 servings
Recipe Calories:
139
Recipe Ingredient Details:
2 cups (about 3 ounces) arugula
1 clove garlic
4 tablespoons olive oil, divided
Salt and pepper (to taste)
2 onions, thinly sliced or chopped
2 cloves garlic, thinly sliced
1 cups 3/4-inch cubes butternut squash
1 bunch (pound) broccoli spigarello or broccoli rabe, tough ends trimmed, roughly chopped
4 cups low-sodium vegetable stock or broth
1/2 cup cooked cannellini or garbanzo beans, rinsed and drained
1 cup cooked butter beans, rinsed and drained
1/2 cup haricot verts or slender green/string beans, trimmed
Shaved Parmesan cheese curls and extra-virgin olive oil (for garnish)
Recipe Instructions:
Blanch arugula; drain and cool in ice water. In a blender or food processor, grind arugula, 1 clove garlic, and 2 tablespoons olive oil. Season with salt and pepper and set aside.
In a large saucepan, heat remaining 2 tablespoons olive oil and add onions and sliced garlic; cook over medium-low heat until translucent, 10 minutes. Add squash and broccoli spigarello or rabe; cook until greens are wilted, about 8 minutes. Add stock or broth and bring to a simmer; cook about 10 minutes.
Once flavors have blended, add cannellini or garbanzo beans, butter beans, and haricot verts or string beans. Return to a simmer, then remove from heat. Add arugula paste and stir. Season with salt and pepper. Ladle soup into bowls and serve, garnished with Parmesan cheese and a drizzle of olive oil.
Thu, 2012-06-28 19:23
