Lentil Soup With Broccoli Rabe Bean Vegetable Soup Recipes

Ingredients

2 tbsp. Cooking oil

1 onion

2 carrots

2 ribs celery

1 clove garlic

1 lb. lentils (2 cups)

2 1/2 qt. water

2 tbsp. tomato paste

1 bay leaf

2 1/4 tsp. salt

1/4 tsp. fresh-ground black pepper

1 lb. broccoli rabe

Grated zest of 1 1/2 lemons

Preparation

Step 1In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the carrots, celery and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.Step 2Stir in the lentils, water, tomato paste, bay leaf, salt and pepper. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, about 30 minutes.Step 3Meanwhile, in a large pot of boiling, salted water, cook the broccoli rabe until just tender, about 5 minutes. Drain.Step 4Stir the lemon zest into the soup. Remove the bay leaf. Ladle the soup into bowls and top each serving with some of the broccoli rabe.Step 5Variations:
Omit the broccoli rabe. Shred ten ounces of raw spinach, escarole or Swiss chard leaves and stir them into the soup five minutes before it’s done. The lentil soup is also delicious on its own, without any greens at all.Step 6Wine Recommendation: This is a great time to turn to an old friend, Beaujolais. The wine’s frank fruitiness, soft texture and lively acidity will contrast with the lentils and will blunt the bitterness of the broccoli rabe.