White Bean Soup with Broccoli Raab

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Preparation time: 20 min
Cooking time:

Difficulty: Easy - for beginners
Serves: 2


1 cup finely diced onion
1 cup finely diced celery
1 cup diced red bell pepper
1 tablespoon minced garlic
1 pound dry cannellini or great northern beans, soaked overnight and drained
4 cups vegetable broth, no-salt-added or low sodium
2 cups water
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper
1 pound broccoli raab
1 1/2 cups chopped tomatoes
1/2 teaspoon dried rosemary



In a large soup pot, combine first 11 ingredients. Bring to a boil, reduce heat and simmer partially covered, stirring occasionally until beans are tender, about 60 minutes.

Using a slotted spoon, transfer 2 cups of the beans from the pot to a small bowl and mash with a fork. Return the mashed beans to the soup, bring to a simmer and continue to cook uncovered until the broth thickens slightly, about 15 minutes. Add the broccoli raab, tomatoes and rosemary and continue cooking until broccoli raab is just tender.


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