· Salt and pepper 1 lg. head broccoli rabe, cut into 2 in. pieces 2 T. extra-virgin olive oil 1 lb. bulk hot or sweet Italian sausage 1 lg. onion, chopped 3 garlic cloves, chopped 1/8 t. frehsly grated nutmeg One 32 oz. container (4 cups) chicken stock One 28 oz. can stewed or diced tomatoes, w/ their juices One 15 oz. can white beans, rinsed 1 1/2 c. sm. short-cut pasta or orecchiette pasta Grated pecorino-romano cheese, for topping
- Bring a med. pot of water to a boil, salt it, add the broccoli rabe and boil for 3 min. Drain and let cool. In a soup pot, heat the oil, 2 turns of the pan, over med-high heat. Add the sausage and cook, crumbling w/ a spoon, until browned, 3-4 min. Stir in the onion and garlic and cook until softened, about 5 min. Season w/ the nutmeg and salt and pepper to taste. Add the chicken stock, tomatoes and their juices and 2 c. water; cover and bring to a boil. Stir in the white beans and cooked broccoli rabe and return to a boil. Add the pasta and cook, stirring occasionally, until al dente. Top w/ cheese.