Meal-in-a-Bowl Minestrone

Heat 1 tsp oil in a heavy 5- to 6-qt pot or Dutch oven over medium-high heat. Stir in onion; cover and cook 5 minutes or until golden, stirring occasionally. Add 2 tsp garlic; cook 30 seconds until fragrant.

Add 4 cups water and the broth; bring to a boil. Add pasta and carrot; boil 5 minutes. Reserve 3⁄4 cup of the cannellini beans. Stir rest into pot along with broccoli rabe, zucchini and green beans. Return to a boil and boil 5 minutes or until pasta and vegetables are tender.

Meanwhile purée remaining beans, 5 tsp oil, 1 tsp garlic, 1⁄4 cup water, the parsley and cheese in a food processor or blender.

Remove from heat; stir tomatoes into soup. Stir in the parsley mixture or serve it alongside.

Broccoli rabe stems cook tender, meaning that unlike collards and kale, you don't need to pull the leaves off the stems. Cut off (and discard) the stems just below the string or wire tie binding them. Remove the tie, and hold on to the bunch as long as you can while you slice the stalks and leaves. Wash well before cooking. A bunch of broccoli rabe usually weighs around 1 lb.