Broccoli Rabe And Sausage Soup
Ingredients
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- 2 tbsp olive oil
- 1 pound Italian sausage – casings removed (~5.5 medium italian sausages)
- 1 cup yellow onion – finely chopped (~1 medium yellow onion)
- 3 cloves garlic – minced
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp fennel seed – lightly crushed
- 6 cups chicken broth
- 1 bay leaf
- 1 piece Parmesan rind – 2-inch piece
- 1 pound broccoli rabe – trimmed, cut into 2-inch pieces (separate stems and leaves)
- 15 ounces cannellini beans – drained, rinsed
- 1 tsp kosher salt – plus more to taste
- 1/2 tsp black pepper – freshly ground, plus more to taste
- Pecorino Romano – finely grated (for serving)
- crusty bread – for serving
Instructions
1. Wash the broccoli rabe, trim tough stem ends, and cut into 2-inch pieces, keeping thicker stems separate from the leafy tops. Finely chop the onion, mince the garlic, and drain and rinse the cannellini beans.
2. Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it into bite-size pieces, until browned and cooked through, 6–8 minutes; spoon off excess fat if needed.
3. Add the onion and cook, stirring and scraping up browned bits, until translucent and tender, 5–7 minutes.
4. Stir in the garlic, crushed red pepper flakes, and fennel seed and cook until fragrant, 30–60 seconds.
5. Pour in the chicken broth and add the bay leaf and Parmesan rind. Bring to a boil, then reduce to a lively simmer.
6. Add the broccoli rabe stems and simmer 3 minutes. Stir in the broccoli rabe leaves and the cannellini beans; simmer until the greens are tender but still bright, 8–10 minutes.
7. Season with the kosher salt and black pepper to taste. Remove and discard the bay leaf and Parmesan rind.
8. Ladle into warm bowls, sprinkle with Pecorino Romano, and serve hot with crusty bread.
Broccoli Rabe And Sausage Soup marries the pleasant bitterness of rapini with the savory richness of Italian sausage in a light, brothy bowl. Cannellini beans add body and creaminess without heaviness, while a hint of fennel and chile builds aromatic warmth. The result is a balanced soup that is both hearty and bright, satisfying on its own or alongside crusty bread.
Rooted in the southern Italian love for bitter greens and pork, this soup echoes the flavors of Puglia and Campania where cime di rapa often meet sausage in rustic minestre. Italian immigrants carried these pairings to North America, where the combination evolved into a beloved Italian‑American staple. Today, versions range from simple clear broths to bean‑enriched bowls, all celebrating the distinctive bite of broccoli rabe.