That is the question my husband asked when I said I was making stoup for dinner. Stoup is a word coined by Rachel Ray which is thicker than soup and thinner than stew. This stoup called for broccoli rabe, not one of my favorite veggies. My husband on the other hand loves it and of course he loves sausage. To my surprise, the finished product is delicious and has made it into our regular dinner rotation.
Sausage-and-Broccoli Rabe Stoup courtesy of Everday with Rachel Ray April 2010
Serves 4
Salt & Pepper
1 large head broccoli rabe, cut into 2 inch pieces
2 Tbsp olive oil
1 pound sweet Italian sausage
1 large onion, chopped
3 garlic cloves, chopped
1/8 tsp nutmeg
4 cups low sodium chicken stock
28 oz. diced tomatoes, with juices (I used fresh)
15 oz. canned Cannellini beans, rinsed
1.5 cups wagon wheel pasta
grated pecorino-romano cheese
Bring a medium pot of water to a boil, salt, add broccoli rabe and boil for 3 minutes. Drain and cool.
In a soup pot, heat oil over medium-high heat. Add the sausage and cook until browned, crumbling with spoon. Stir in the onion and garlic and cook until softened, about 5 minutes. Season with nutmeg and salt and pepper to taste. Add the chicken stock, tomatoes and two cups of water; cover and bring to boil. Stir in Cannellini beans and cooked broccoli rabe and return to a boil. Add the pasta and cook, stirring occasionally, until pasta is done. Top with cheese and serve.
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