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Garlicky White Bean Soup with Broccoli Rabe and Parmesan

Garlicky White Bean Soup with Broccoli Rabe and Parmesan

By Rose HattabaughOctober 17, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    1 hour
  • Rating

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.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 1

    head garlic, top third cut off and discarded

  • 2

    tablespoons tomato paste

  • 2

    15½-ounce cans cannellini OR great northern beans, rinsed and drained

  • Kosher salt and ground black pepper

  • 1

    quart low-sodium chicken broth OR vegetable broth

  • 1

    inch piece Parmesan rind (optional), plus finely grated Parmesan cheese, to serve

  • 1

    pound bunch broccoli rabe, trimmed and roughly chopped OR 1 large head escarole, chopped

Step 1

In 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.

Step 2

To the same pot over medium, add the tomato paste and cook, stirring, until it browns and slightly sticks, 2 to 3 minutes. Stir in the beans, 3 cups water and ½ teaspoon each salt and pepper, scraping up any browned bits. Return the garlic to the pot, then add the broth and Parmesan rind (if using). Bring to a simmer over medium-high, then reduce to medium, cover partially, and cook, stirring, until a skewer inserted into the largest garlic clove meets no resistance, 25 to 30 minutes.

Step 3

Using tongs, remove the garlic head and squeeze the cloves onto a large plate; discard the skins. Using a slotted spoon, transfer about ½ cup beans to the plate with the garlic. Drizzle the garlic and beans with the remaining 1 tablespoon oil, then use a fork to mash them to a smooth paste.

Step 4

Stir the garlic-bean mixture into the pot. Add the rabe and simmer, stirring, until tender, 5 to 6 minutes. Off heat, remove and discard the Parmesan rind (if used). Taste and season with salt and pepper. Serve sprinkled with grated Parmesan and drizzled with additional oil.

Step 5

Optional garnish: Red pepper flakes