With no weighty pasta, this vegetable-studded soup makes a lovely first course—or an excellent weekend 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 Ingredient Details:
2 cups arugula (about 3 ounces)
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 cup 3/4-inch cubes butternut squash
1 bunch (1 pound) broccoli spigarello or broccoli rabe, tough ends trimmed, roughly chopped
4 cups low-sodium vegetable broth or stock
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
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.
n 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.
Recipe Additional Notes:
PER SERVING: 139 cal, 42% fat cal, 7g fat, 1g sat fat, 0mg chol, 5g protien, 17g carb, 5g fiber, 253mg sodium
Thu, 2012-10-18 19:54