Spicy Broccoli Rabe & White Bean Soup! Warming and comforting, this nutritious soup is rich and creamy, but also dairy-free!
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White beans form a healthy base for this comforting soup. Not a drop of dairy to be found, and yet, the result is creamy and rich enough to give a sense of decadence.
A hint of spice from red pepper flakes turns up the heat, and the subtle bitterness from broccoli rabe adds interest to this simple dish. Served with crusty bread or salty crackers, it’s truly complete.
Looking for more comforting soup recipes? Check out my Tortellini Artichoke Pesto Soup, Creamy Carrot Ginger Coconut Soup, or Chicken Mulligatawny Soup.
This recipe is naturally gluten-free and dairy-free and can be made vegan. (See Variations & Substitutions below.)
Ingredients
- Onion
- Sea salt
- Garlic
- Red pepper flakes
- White beans. Great Northern beans or Cannellini Beans work well here.
- Chicken or vegetable broth
- Yellow squash
- Zucchini
- Broccoli rabe. Also known as rapini, broccoli rabe is a slightly bitter green that is used in many Italian recipes. Try it in my Broccoli Rabe Orecchiette!
Instructions
Heat a tablespoon of olive oil in a pot over medium heat. Add diced onion, chopped squash and chopped zucchini. Sprinkle with sea salt; sauté for 4-5 minutes or until the vegetables start to become tender.
Add garlic and red pepper flakes, stirring frequently until fragrant, about 1 minute.
Add beans and 1 cup of chicken (or vegetable) broth to the mixture. Bring to a simmer.
Ladle out 1-2 cups of the mixture into a blender; blend until smooth and return it to the pot.
Tip: An immersion blender is great for this.
Note: For chunkier soup, scoop out and blend less, for smoother soup scoop out more.
Add the remaining chicken broth and stir well. Bring the mixture to a boil.
Add the chopped broccoli rabe and stir. Let the soup cook for about 4-5 minutes or until the tougher parts of the broccoli rabe are tender.
Serve hot with crusty bread or crackers.
Recipe FAQ’s
Stored in an airtight container in the refrigerator, this soup should keep for 2-3 days.
Yes. Cool the soup completely before placing in a freezer-safe, airtight container and freeze. Keep frozen for up to 4 months.
Variations & Substitutions
Try these variations:
- Stir in a half a cup of cream for a luxuriously decadent addition.
- Add shredded rotisserie chicken or browned sausage for a meaty version.
- Use this soup to clean out the fridge! Feel free to toss in your favorite veggies such as carrots, celery, mushrooms or potatoes.
Diet-Specific Substitutions
- Vegan: Use vegetable broth in place of chicken broth.
Spicy Broccoli Rabe & White Bean Soup
3 comments
Cat and DOG Chat With Caren
This sounds great!! I actually think I am going to try this! (I might just substitute the zucchini/squash because my husband won’t eat it.
thekitchenprep
Wonderful! Soups like this are very forgiving, just about anything goes. Pick his favorite veggies and make it your own! 🙂 Let me know how your version turns out!
Alli
YUM! I will be making this soon!