Rapini Soup with Tuscan Blend!!!

by | Thursday, April 30, 2020 | 0 comment(s)

Rapini (a.k.a. Broccoli Rabe) is one of my all time favorite vegetables; I love the turnip-y, slightly bitter bite. I was introduced to rapini by a customer in my Portland Spice Company days; he was a young Italian American fellow--a little on the tough side. What a cook! He told me to sauté rapini in olive oil with a healthy amount of minced garlic and a minced dried chili (or a good pinch of chili pepper flakes)—mix that into spaghetti or linguini. Serve with freshly grated Parm or Romano. I tried it once and it immediately entered my regular dinner repertoire! Indeed I loved it so much I started growing it in my garden—super easy and great for cooler climates like Maine.

Rapini Soup w/Tuscan Blend: Based on a soup recipe I found in the October 2018 Martha Stewart Magazine. The basic recipe was good—but the seasonings didn’t do it for me.  I like a little heat with Rapini and the Calabrian Chili I use in in the Tuscan Blend is the perfect combination of full bodied-richness and spicy! 

  • 1 Medium Onion, Chopped
  • 1 Medium-large Carrot, Chopped
  • 2 Ribs Celery, Chopped
  • 2 Cloves of Garlic, Minced
  • 1 Cup Green Lentils
  • 1 (15oz) Can Diced or Crushed Tomatoes
  • 4 ½ Cups Water
  • 1 Bunch Rapini (Broccoli Rabe), Roughly Chopped
  • 1 ½ -2 tsp ReginaSpices, Tuscan Blend
  • 2 TBL Extra Virgin Olive Oil
  • Sea Salt and Freshly Ground Pepper
  • ½ Lemon (opt)
  • Freshly Grated Romano (or Parm)

In a soup pot heat the olive oil over medium heat. Add the onion, carrot, celery, garlic and Tuscan Blend. Cook, stirring until vegetables are softened (about 4-6 min). Stir in the lentils, tomatoes, and the water. Season with salt and pepper. Bring to a boil, then reduce heat—simmer until lentils are tender (40-45 min).

Once lentils are tender add the Rapini, stir. Cook until the Rapini is bright green and tender (about 3-5 min). You may need to add more water if the soup is too thick. Once the Rapini is tender, squeeze a bit of lemon juice into the soup (opt).

Serve hot and with plenty of freshly grated Romano or Parm and freshly ground black pepper.

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