Broccoli Rabe, White Bean Soup
This time I would like to propose another soup, but less elaborate than the Italian style wedding soup, indeed, very simple and decidedly lighter, typical of Benevento but also widespread in the provinces of Naples and Avellino.
Ingredients
350 grams of dried white beans4 bundles of broccoliExtra Virgin Olive oil to tasteSalt to taste Hot pepper to taste
Procedure
The first thing to do, the night before, is to soak the beans. Personally I use dried cannellini, those already cooked in a jar are a much more comfortable fallback, but the result is not the same. After they have softened overnight, cook them in an pan with a liter and a half of water without adding salt at all. In the meantime clean the broccoli; broccoli turnip is usually used; those that in Naples are also called 'e vruoccole 'e rapa. Remove the hardest parts, wash them and put them to boil in a little salted water. When they are cooked combine them with the beans, with only a part of the cooking broth, our soup must not be too watery. Separately prepare a nice sauté with oil, garlic and chili, which we will use as a condiment. We can eat it with slices of toasted bread, but another very common variant is the one that instead uses pasta, strictly the mixed one. In this case, when we combine the broccoli with the beans, we also keep all the cooking water, possibly adding a little if we see that it is insufficient to boil the pasta. Add granulated Parmesan for more flavor.
Enjoy your soup!
This time I would like to propose another soup, but less elaborate than the Italian style wedding soup, indeed, very simple and decidedly lighter, typical of Benevento but also widespread in the provinces of Naples and Avellino.
Ingredients
350 grams of dried white beans
4 bundles of broccoli
Extra Virgin Olive oil to taste
Salt to taste
Hot pepper to taste
Procedure
The first thing to do, the night before, is to soak the beans. Personally I use dried cannellini, those already cooked in a jar are a much more comfortable fallback, but the result is not the same. After they have softened overnight, cook them in an pan with a liter and a half of water without adding salt at all. In the meantime clean the broccoli; broccoli turnip is usually used; those that in Naples are also called 'e vruoccole 'e rapa. Remove the hardest parts, wash them and put them to boil in a little salted water. When they are cooked combine them with the beans, with only a part of the cooking broth, our soup must not be too watery. Separately prepare a nice sauté with oil, garlic and chili, which we will use as a condiment. We can eat it with slices of toasted bread, but another very common variant is the one that instead uses pasta, strictly the mixed one. In this case, when we combine the broccoli with the beans, we also keep all the cooking water, possibly adding a little if we see that it is insufficient to boil the pasta. Add granulated Parmesan for more flavor.
Enjoy your soup!
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