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Thursday: Rachael’s Easy Easter Supper with Sous Chef Elisabeth Hasselbeck In Charge of Dessert!

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Beans and Greens Soup with Sausage Meatballs

Serves 4

Originally aired

INGREDIENTS
  • 1 bundle broccoli rabe
  • Salt
  • 1 pound ground pork
  • 1 1/2 teaspoons fennel seeds, half a palmful
  • 1 teaspoon ground red pepper, such as Buon Italia
  • Black pepper
  • 5 to 6 cloves garlic, finely chopped, divided
  • 2 slices stale white bread, soaked in milk
  • 1 egg
  • 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls, plus reserve rind for soup
  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • 1/4 pound pancetta, chopped
  • 1 large onion, chopped
  • 1 head escarole, chopped
  • A few grates of nutmeg
  • 1 can cannellini beans, drained
  • 1 quart chicken stock
  • 2 to 3 cups water
  • 1 cup small-cut pasta, such as mini penne, mezze rigatoni or orechiette (ear-shaped pasta)
PREPARATION

Blanch broccoli rabe in salted, boiling water for 5 minutes then cold shock, drain and reserve.

Mix pork with fennel seeds, red pepper, black pepper and 2 cloves chopped garlic. Squeeze excess milk from bread and crumble very fine into the bowl, add egg and grated cheese. Mix to combine.

Heat EVOO in a pot over medium-high heat. Add pancetta and brown 2-3 minutes. Add onions and remaining garlic, and saut 5 minutes. Stir in escarole and season with salt, pepper and nutmeg. Once greens are wilted, add stock, water and cheese rind, and bring to a low boil.

Roll meat into balls and add to soup. Cook 5 minutes, add pasta and cook to al dente. Stir in beans and rabe, and adjust seasoning to taste. Serve in bowls and topped with grated cheese.

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