Ingredients Jump to Instructions ↓

  1. 1 cup chopped onions

  2. 1 cup chopped tomatoes

  3. 1/2 cup chopped celery

  4. 1/2 cup chopped carrots Vegetable trimmings (not cabbage, broccoli, or cauliflower), optional

  5. 2 cups tomato juice Sprigs of fresh thyme , rosemary , basil, and oregano (or a pinch each of dried)

  6. 2 fresh chile peppers, halved, or 1 tsp. hot red pepper flakes salt (or miso paste) and freshly ground black pepper to taste For the Greens and Pasta:

  7. 1 1/2 lb. broccoli rabe, trimmed and chopped coarse

  8. 1 medium red onion , cut into slivers

  9. 2 tsp. extra-virgin olive oil

  10. 1 (19-oz.) can white cannellini beans , drained

  11. 1 large tomato, seeded and chopped coarse

  12. 2 tsp. minced garlic

  13. 12 oz. penne pasta, cooked

  14. 1/2 bunch basil (1 oz.), washed and chopped

  15. 1/2 Tbs. black olive paste tabasco

Instructions Jump to Ingredients ↑

  1. FOR THE TOMATO BROTH: Put all the vegetables and vegetable trimmings in a large saucepan. Add the tomato juice and bring to a boil over high heat. Lower the heat and maintain a slow simmer for about 1 hour, adding the herbs and chiles during the last 20 min. of cooking. Season with salt or miso and pepper, if desired, and strain. FOR THE GREENS AND PASTA: If you're using a microwave oven, put the broccoli raab in a microwave-safe dish with an inch of water. Cover loosely and microwave on high for 3 min. Alternatively, bring a pot of salted water to a boil over high heat. Add the raab and cook until tender, 2 to 3 min. Either way, immediately dip the raab in ice water to "shock" it and stop the cooking. Drain and set aside. In a large nonstick skillet over medium heat, saute the onion in the oil until translucent. Add the raab and cook briefly. Add the beans, tomato, garlic, and penne; stir to combine well. Add salt and pepper to taste. Add the basil, olive paste, and about 3/4 cup tomato broth; toss to combine. Serve in large bowls topped with more tomato broth and Tabasco on the side.


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