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Garlicky White Bean Soup with Broccoli Rabe and Parmesan
This quick soup stars hearty greens and creamy white beans. Browned garlic and tomato paste, as well as an optional Parmesan rind, enhance store-bought broth, adding depth, umami and richness. Poaching a whole head of garlic in the broth mellows its flavor; the result is reminiscent of roasted garlic. We squeeze out the softened cloves and mash them with some beans to mix into the broth, adding body to the soup. Warm crusty bread is the perfect accompaniment.
4 to 6
Servings
1 hour
Ingredients
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3
tablespoons extra-virgin olive oil, divided, plus more to serve
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1
head garlic, top third cut off and discarded
Directions
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01In a large pot over medium, heat 2 tablespoons oil until shimmering. Add the garlic head cut side down and cook until well browned, 2 to 3 minutes. Transfer to a small plate; set aside.
Reviews
February 20, 2025
Easy, needed some oomph
We added some horseradish mustard to the end for a kick of additional flavor.
November 20, 2023
Its a good soup
The dish turned out to be quite tasty. I added carrots for a pop of color and bite-sized pieces of potatoes for texture. The recipe needed to be doubled, and I ended up using 6 cups of water and only 4 cups of stock since my pot couldn’t accommodate all the liquid. My family thoroughly enjoyed it.
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