Rapini and Pasta soup with hot pepper flakes and rosemary

rapini soup

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

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