All content copyright Katrina Hall 2008 through 2017

Friday, May 22, 2009

rapini and pasta soup




I am on a rapini kick right now, and feeling not only healthy and wise, but doing a little rock and roll in the kitchen as I make this look-feel-taste- good soup. I made rapini ( or broccoli rabe) and pasta about a year ago, but I like it better as a slurpy soup. I was also surprised that the soup version had no bitterness at all. I don't mind bitter greens at all, and I eat them happily, but for those who don't like the slight bitterness of rapini, this cooking method would suit you better.
This makes about 3 large servings.
To make:
Cook up some thin spagetti in a large pot, drain, and toss with a little olive oil. Set aside.
1 T. olive oil
1 T. unsalted butter
2 cloves minced garlic
3 cups of water, chicken stock, or half water, half stock
2 T. fresh rosemary, briefly chopped
pinch hot pepper flakes
2 cups packed rapini leaves and little broccoli-like heads ( no stems)
1/2 large onion, cut in half horizontally and thinly sliced
salt and fresh pepper
parmesan cheese, shaved, served on the side
In large saucepan, heat the oil and butter.
Add the garlic and hot pepper flakes.
Stir the garlic briefly, then add the onion.
Add the water and/or stock and rosemary. Bring up to medium heat and add the rapini.
Cook about 20 minutes until the vegetables are tender.
Add the pasta to the pot.
Taste and carefully add salt and pepper.
Serve in large soup bowls with the bowl of cheese on the side for sprinkling.
Have a safe and happy Memorial Day!
I just read this article that encourages hefty amounts of "greens" to protect your eyesight - so now you have an even better reason to eat your rapini!
Featured on Tastespotting!

11 comments:

Jen said...

I often eat a handful of steamed rapini, lightly seasoned with s&p and olive oil. Tossing a bunch into a soup is a fabulous idea! Delicious photos!

Sophie said...

MMMM...I love rapini or Cime di rapa as it is called in Belgium! I made a healthy meal with cime di rapa a while afgo, it was a pasta dish!
I love your soup!! Yummie & healthy too!

katrina said...

Hi Jen - that's just how I made the rapini two days ago - but I think I like it even more in this pasta soup. Happy to meet another rapini lover!

katrina said...

Hi Sophie!
I'd never heard that name for the rapini - though for years I still called it broccoli rabe. Now, everyone seems to be most familiar with calling it rapini. And, like you, I think it goes beautifully with pasta!

lisaiscooking said...

I love rapini! Your soup looks fantastic!

katrina said...

So happy you liked, Lisa! I even had it for breakfast today - first thing I saw in the fridge and I thought "hummmm, still looks good". Thanks so much for coming by!

katrina

wholesale sweets said...

Thank you for sharing this rapini and pasta soup. Never taste this yet. Hope I can make one soon. Thank you for sharing this again. :)

katrina said...

Thanks, WS! - Glad you stopped by!

Carolyn said...

I love bitter greens. This soup looks really good. I'd probably add some little veal or pork meatballs too. I made a similar soup not too long ago with collard greens.

katrina said...

Hi Carolyn!
Mmmm - I love collards, but they are another green entirely since they need more cooking time than the rapini. I like them cooked until they're silky and tender, yum!
Meatballs of any kind would be lovely - I don't know why I only do that with the Turkeyball Soup, but that's personal preference. Sounds delicious!

vincent said...

Hello,


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

Best regards,

Vincent
petitchef.com