This recipe is adapted from a recipe in Bon Appetit that called for kale and several ingredients I didn't have. Necessity is the mother of invention, don't you agree? <br />Broccoli rabe and I have become very close. <br />Raw it’s got a whang to it that I thought only belonged in old tennis shoes. <br />Cooked in boiling water and cooled in ice water, it mellows into a spicy vegetable that adds its own special touch to soup and pasta. As a sautéed side dish flavored with crushed red peppers and garlic, it pairs well with grilled meats and poultry. <br />Here, it’s the star in a mellow white bean soup perfect for a cold winter’s night in front of the fire. <br />

Share: