Rapini and Pasta soup with hot pepper flakes and rosemary

Rapini is also known as broccoli rabe, and it looks like a baby broccoli plant. Plan to use the leaves and the little broccoli-like heads, but trim off the stems. This is a delightfully slurpy soup, with a little kick from the hot peppers, a hint of rosemary and garlic, and the healthy and delicious combination of rapini and pasta.

Serves 4.

Cook up about 3/4's of a box of thin spaghetti, drain, and toss with a little olive oil, then set aside.

1 T. olive oil
1 T. unsalted butter
2 cloves peeled, minced garlic
3 cups light chicken or vegetable stock
2 T. fresh or dried rosemary, minced large pinch of hot pepper flakes
2 cups packed rapini leaves and little broccoli-like heads ( no stems)
1/2 large onion, peeled, cut in half horizontally, and thinly sliced
kosher salt
freshly cracked pepper
parmesan cheese, shaved, served on the side

In a large saucepan, heat the oil and butter.
Add the garlic and hot pepper flakes , then the onion, and stir.
Add the stock, and the rosemary and bring to a simmer, then add the rapini.
Cook for 15 minutes, then add the reserved pasta to the pot.
Heat another 5 minutes, then serve in large pasta bowls with a bowl of cheese on the side.
Season with the salt and pepper to taste

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