White Bean Soup with Broccoli Rabe and Tomato Pesto
We love to use broccoli rabe here for 2 reasons: for their leafy greens and hearty stems + florets.
To bulk up, option to stir in cooked chicken sausage (halved vertically and sliced into ¼ inch pieces) when adding the broth.
2 Tbsp olive oil, plus more to serve
1 onion, chopped
1 lemon (zest and juice)
1 tsp fennel seeds
¼ tsp red pepper flakes
½ tsp salt, plus more to taste
2 cloves garlic, finely chopped
1 jar not just pesto
6 cups vegetable or chicken stock
1 bunch broccoli rabe, leaves removed and reserved, stems trimmed and chopped into 1-inch pieces
2 (14.5 oz cans) white beans, rinsed and drained
Labneh or greek yogurt, to serve
- To a large soup pot or dutch oven, add the oil over medium-high heat until shimmering. Add the onion, lemon zest, fennel seeds, red pepper flakes and ½ teaspoon salt. Cook, stirring occasionally, until the onions soften and begin to brown, about 7 minutes.
- Stir in the garlic and cook until fragrant, about 1 minute. Add the Not Just Pesto, stir to coat the onion, and cook for about 2 minutes until the pesto starts to sizzle and stick to the bottom of the pot. Add the broth and chopped broccoli rabe stems and florets, scraping any brown bits at the bottom of the pot. Bring to a simmer over high heat, reduce to medium low, and simmer for 10 minutes.
- Add the white beans and broccoli rabe leaves and cook for 5 more minutes until the leaves wilt and the beans warm through. Stir in the lemon juice, ladle into bowls, drizzle with olive oil, and dollop with labneh or yogurt (if using).