Beans & Greens: Corona Bean, Broccoli Rabe and Ditalini Soup

Beans & Greens: Corona Bean, Broccoli Rabe and Ditalini Soup

Rustic Corona Bean & Ditalini Soup with Broccoli Rabe

• 1 28 oz. can whole peeled tomatoes (Safeway organics are preferred)

• 1 onion, diced

• 2 celery stalks, sliced

• 1 carrot, thinly sliced

• 4 cloves garlic, smashed

• Extra virgin olive oil

• 1 Parmesan rind

• 1 bay leaf

• 1 can water (use the tomato can)

• Kosher salt

• Honey, to taste

• 1 cup cooked Corona beans with their broth

• 1 bunch broccoli rabe, chopped

• 1 cup ditalini pasta

• Freshly grated Parmigiano Reggiano, for serving

• Good extra virgin olive oil, for finishing

1. Make the tomato base:
• In a large pot, warm a generous drizzle of extra virgin olive oil over medium heat.
• Add the onion, celery, carrot, and garlic. Season with a pinch of salt and sauté until softened and fragrant, about 8–10 minutes.
• Add the can of whole peeled tomatoes, Parmesan rind, bay leaf, and one can of water. Season with more salt.
• Bring to a simmer and cook uncovered for 40 minutes.
• Occasionally press down on the tomatoes with a spoon to break them into a chunky sauce.

2. Add beans:
• Stir in the cooked Corona beans with their broth.
• Add more water if necessary to reach a thick soup consistency.
• Simmer for 10 minutes to meld flavors.
• Taste and season with salt and a little honey to balance acidity.

3. Cook pasta and greens:
• In a separate pot, bring salted water to a boil.
• Add the chopped broccoli rabe and ditalini pasta. Cook until the pasta is tender, about 10 minutes.
• Drain well.

4. Finish the soup:
• Add the drained pasta and broccoli rabe to the tomato-bean mixture.
• Stir gently to combine.
• Taste and adjust seasoning if needed.
• Ladle into bowls and finish with a sprinkle of freshly grated Parmigiano Reggiano and a drizzle of good extra virgin olive oil.