Neapolitans are crazy for friarielli, a vegetable similar in taste and appearance to broccoli rabe. They toss it with pasta, bake it on pizza with fresh or smoked mozzarella, and sauté it with garlic and hot pepper to go with sausages. One day, after a long morning visiting Naples’ famous National Archaeological Museum, which is full of stunning treasures from the ancient towns of Pompeii and Herculaneum, we stopped at a trattoria in nearby Piazza Dante for lunch. It seemed as though we were barely seated before the waiter began bringing out a series of mouthwatering vegetable antipasti. We told him we could not eat much more, but he ignored us and brought us each a bowl of soup that I have never forgotten. It was the chef’s version of pasta and bean soup, a creamy, flavorful bean puree, chunky with bits of bitter friarielli, and pasta. This is my version, made with broccoli rabe. It’s hearty and great for a winter day.
Serves 4
INGREDIENTS:
- 1 large onion, chopped
- ¼ cup extra-virgin olive oil
- 1 large garlic clove, very finely chopped
- 3 cups water
- 2 cups cooked cannellini beans (see recipe) or drained canned beans
- 1 cup chopped fresh or canned Italian tomatoes
- Salt and freshly ground pepper
- 1 pound broccoli rabe, trimmed and chopped into ½-inch pieces
- 4 ounces broken spaghetti or small pasta shapes, such as tubetti or ditalini (about 1 cup)
INSTRUCTIONS:
- In a large pot, cook the onion in the oil over medium heat until tender and golden, about 10 minutes.
- Stir in the garlic and cook for 1 minute.
- Add the water, beans, tomatoes, salt, and pepper to the pot. Bring to a simmer and cook for 20 minutes, or until the tomatoes are soft.
- Stir the broccoli rabe and pasta into the soup.
- Cook, stirring frequently to prevent sticking, and add more water if the soup becomes too thick. Cook for 20 to 30 minutes, until the greens and pasta are tender.
- Taste for seasoning and adjust with salt and pepper if needed.
- Serve the soup.
