Broccoli Rabe and White Bean Soup

Ingredients

• 8 ounces broccoli rabe (rapini)
• 16 ounce cannellini beans beans white rinsed drained canned
• 0.3 teaspoon pepper red crushed
• 1  garlic clove halved
• 2  garlic cloves minced
• 1 tablespoon olive oil 
• 2 cups onion coarsely chopped
• 2 ounces parmigiano-reggiano cheese grated
• 3 inch parmigiano-reggiano cheese rind 
• 0.5 teaspoon sea salt 
• 5 cups water 
• 5 ounce bread whole wheat toasted

Equipment

• bowl
• ladle
• dutch oven

Directions

1. Remove and discard tough ends from broccoli rabe stems; coarsley chop the broccoli rabe.
2. Heat oil in a large Dutch oven over medium heat.
3. Add onion; cook 5 minutes, stirring frequently.
4. Add red pepper and 2 garlic cloves; cook 1 minute, stirring constantly.
5. Add broccoli rabe and salt, and cook 30 seconds, stirring constantly.
6. Add water and cheese rind. Increase heat to medium-high; bring to a boil. Reduce heat, simmer 15 minutes.
7. Add beans, and simmer 5 minutes. Discard cheese rind.
8. Rub both sides of toasted bread with cut sides of halved garlic clove. Tear toasts into bite-sized pieces; divide toast pieces evenly among 4 bowls. Ladle 1 1/2 cups soup over toast pieces in each bowl; top each serving with 2 tablespoons grated cheese.