Sausage and Broccoli Rabe Stoup

Stoup is thicker than soup and thinner than stew.

-Rachel Ray

Sausage and Broccoli Rabe Stoup (#49)

Salt and Pepper

1 large head broccoli rabe, cut into 2-inch pieces (or regular broccoli) 

2 Tbs. extra virgin olive oil

1 pound bulk hot or sweet italian sausage 

1 large onion, chopped

3 cloves garlic, choppped

1/8 tsp freshly grated nutmeg

one 32 ounce container (4 cups) chicken stock 

one 28 ounce stewed or diced tomatoes, with juices

one 15 ounce can white beans, rinsed

1 1/2 cups small, short cut pasta or orecchiette pasta

grated pecorino-romano cheese, for topping 

1. Bring a medium pot of water to a boil, salt it, add the broccoli rabe and boil for 3 minutes. Drain and let cool. 

2. In a soup pot, heat the EVOO, over medium high heat. Add the sausage and cook, crumbling with a spoon until browned, 3-4 minutes. Stir in the onion and garlic and cook until softened, about 5 minutes. Season with the nutmeg and salt and pepper to taste. Add the chicken stock, tomatoes and their juices, and 2 cups water; cover and bring to a boil. Stir in the white beans and cooked broccoli rab and return to a boil. Add the pasta and cook, stirring occasionally, until al dente. Top with cheese.

aha! Thanks rachel ---> Found it!

Yum Yum Yum!