Broccoli Rabe Soup - Recipe
Stracciatella Soup with Broccoli Rabe (Rapini)
Broccoli rabe, popular in Italian cooking, is not a type of broccoli but in the same family. The leafy green vegetable also known as rapini, or simply rabe, is high in phytochemicals that protect against cancer. This delicious soup is a filling starter; or enjoy it as an entrée with whole grain rustic bread and a salad.
2 quarts of organic, reduced sodium, fat free chicken broth
1 Tbsp. chopped garlic
1 egg plus 4 egg whites
2 Tbsp. fine semolina flour
1/2 cup fresh parmesan cheese finely grated
12 oz. broccoli rabe, cut into bite size pieces
Fresh black pepper
1. Heat chicken broth and garlic in large soup pot for 20 minutes, reducing by 1/4. Set aside 1/2 cup broth to cool.
2. Meanwhile, in a medium bowl, beat eggs together; add cooled chicken broth, semolina, and parmesan cheese. Set aside.
3. Turn broth down to a simmer and add broccoli rabe pieces and cook until just tender, 3-4 minutes. Turn off heat, and slowly add egg mixture, stirring back and forth until eggs forms solid pieces.
4 . Season with fresh black pepper to taste.
Serves: 8 first course, 4 entrée
Calories per serving: 105
Calorie equivalent: 1 oz. protein, 1 vegetable
|Recipe created by Paulette Lambert, R.D., C.D.E. (pictured). Lambert is director of nutrition for California Health & Longevity Institute, located within Four Seasons Hotel Westlake Village. With more than 25 years of experience in private practice after an extensive clinical education, Lambert has wide-ranging experience in clinical nutrition and the development of individualized dietary plans.