Pasta and Bean Stew with Tomatoes and Broccoli Rabe
adapted from Pasta & Bean Stew from Williams-Sonoma Soups & Stews
serves 10-12 adults
Printable Version
¾ cups olive oil
3 small onions, thinly sliced into half-moons
4 large cloves garlic, thinly sliced
2 14 oz. bags frozen tomatoes (canned tomatoes work great too!)
1 t crushed red pepper flakes
8 cups broth
3 15 oz. cans cannellini beans
salt and pepper, to taste
3 cups orecchiette (ear shaped pasta)
2 bunches broccoli rabe, small, rough chop
1 6 oz. can tomato paste
Shredded Parmesan cheese, for serving
In a large soup pot heat olive oil over medium-low heat. When the oil is hot add onions, cook until they
begin to soften, 5 minutes. Add the garlic, cook 1 minute till fragrant. Add the tomatoes (with juices),
red pepper flakes, broth, and beans (with liquid). Stir to combine. Season with salt and pepper. Raise
the heat and bring to a boil, then add the pasta. Turn down the heat, but maintain the large bubbles.
Cook 15 minutes, until pasta is tender. Add the broccoli rabe and tomato paste, cook 10 additional
minutes.
Before serving, sample the stew. If dull add more salt, pepper, or crushed red pepper. If you would like
a looser consistency add more broth.
To serve, ladle into bowl and sprinkle with shaved Parmesan.