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!

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