Emeril’s One Pot Cooking Party: Tuscan White Bean Soup with Broccoli Rabe

Hang on tight everyone. You’re about to come on a wild ride with me. I’ve been selected to participate in Emeril’s One Pot Cooking Party. Wondering what that is? Me too! Just kidding. I know all about it. I’ll fill you in.

To celebrate the release of Chef Emeril Lagasse’s upcoming book, Sizzling Skillets and Other One Pot Wonders, 20 food bloggers were selected (out of over 100 applicants!) to receive a copy of Emeril’s new book, review it and write about their journey. We are required to make 3 recipes a week for 3 weeks.

Sidenote: This is where the “wild ride” comes in. As you might remember, my daughter is turning one year old. We are not having one, but two parties for her. And this just so happens to fall in exactly the same time frame as both of the parties. So if you see me in real life, well, it probably isn’t pretty. And I’ll probably be either a) in my kitchen or b) in front of my computer. But this sounded like to much fun to turn down. I can do it all, right? RIGHT? Stress is fun. At least birthday party and cooking party stress is fun!

In addition, I get to host a couple of fun giveaways so stay tuned for that!

Cool, right? I’m super excited that everything in the book can be prepared in one dish. That is definitely my cup of tea. If you’re interested in pre-ordering the book, click here. Or you can wait around and see if you win it….

I jumped right in and got started with cooking up a recipe! I chose to start with the Tuscan White Bean Soup. Unfortunately I can only share some of the recipes with you…if you want the rest you’ll have to buy the book. Fortunately, this is one that I can share. I took a few shortcuts and also halved the recipe because I’m only cooking for two. I’ll share the original recipe with you, which makes about 13 cups (six servings). If you want to make it like I did, cut everything in half. I also noted in parentheses the other changes I made.

Tuscan White Bean Soup with Broccoli Rabe
from Sizzling Skillets and Other One-Pot Wonders by Emeril Lagasse

2 tablespoons olive oil
2 cups small-diced onion
1 cup small-diced celery
1 cup small-diced red bell pepper
1 tablespoon plus 1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons minced garlic (I went light on this for hubs)
1 teaspoon dried Italian herbs
¼ teaspoon crushed red pepper
8 cups chicken stock or canned low-sodium chicken broth (I used reduced sodium stock)
2 pounds dried white beans (cannellini, baby lima, or great Northern), rinsed, picked over, soaked overnight, and drained (I used canned cannellini, drained and rinsed. I was short on time)
1 piece Parmigiano-Reggiano cheese rind, about 1 × 3 inches
1 bay leaf
4 cups water
1 ½ pounds broccoli rabe, tough stem ends trimmed, chopped into bite-sized pieces
1 sprig fresh rosemary
Grated zest of 1 lemon (I left this out because hubs is not in love with lemon flavor)
2 teaspoons freshly squeezed lemon juice
6 ounces Parmigiano-Reggiano cheese, finely grated (about 1 ½ cups)
Extra-virgin olive oil, for drizzling

1. Heat the olive oil in an 8-quart soup pot or stockpot over medium-high heat. Add the onion, celery, bell pepper, 1 teaspoon of the salt, and ¼ teaspoon of the black pepper and cook, stirring, until the vegetables are tender, about 6 minutes. Add the garlic, dried Italian herbs, and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add the stock, beans, Parmesan rind, bay leaf, and water and bring to a low boil. Reduce the heat to simmer gently and cook, partially covered and stirring occasionally, until the beans are tender, 45 to 60 minutes.

2. Using a slotted spoon, transfer about 1 cup of the beans from the pot to a small bowl and mash them with the back of a spoon. Return the mashed beans to the soup and add the remaining 1 tablespoon salt. Bring to a simmer over medium-high heat and continue to cook, uncovered, until the broth thickens slightly, about 15 minutes. Add the remaining black pepper, the broccoli rabe, and rosemary sprig and continue to cook until the broccoli rabe is just tender, about 5 minutes. Stir in the lemon zest and lemon juice. Remove the Parmesan rind, bay leaf, and rosemary sprig and discard them. Serve the soup in wide, shallow bowls, garnished with grated Parmesan and a drizzle of extra-virgin olive oil.

Verdict: It was a bit on the bitter side for me (believe it or not, I’ve never had broccoli rabe). Nothing a little extra Parmigiano-Reggiano couldn’t fix! Other than that, a hearty and flavorful soup.
Husband’s take: I added diced ham to his, and he loved it. He’s having the leftovers for lunch tomorrow. He was surprisingly much more into this soup than I was. Also, I fed some to my 11 month old daughter, and she couldn’t get enough of it.
Changes I would make: None, except I might play around and try kale or spinach for some variety. I also bought some dried baby lima beans that I wanted to use, had I had more time.
Difficulty: Easy!

Full disclosure: For my commitment to this blogger cooking party, I received a copy of this cookbook, as well as a set of Emeril – by zak! Table Art 7-piece Flame-Shaped Serving Bowls, and Emeril Seasoning; a $50 grocery reimbursement and Emeril cookbooks upon completion of the party. The top performing blogger, as selected by T-Fal, will be awarded an Emeril by T-Fal Slow Cooker. You will be eligible to win a copy of the cookbook, as well as the 7-piece zak! set (stick around to hear more about those two things). All opinions about the book and recipes, as always, are my own.

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32 comments

  1. How fun! This looks like a great soup to start off “soup season” with :)

  2. Great job Rachel! Can’t wait to see the other recipes. :)

  3. Oh this looks delicious and I’m all for using canned when short on time! When I went to bed last night, I had to jump up and go soak some beans….cause I didn’t have canned :P Love your pictures!

  4. This looks so scrumptious! I *love* white bean soups, and this one looks like a real winner. Maybe I’ll make this my first challenge when I (finally) get a stockpot… :)

  5. Sounds like you are super busy but mostly with fun stuff :-) I like the sound of this cookbook – I definitely need more one pot meals in my life! This soup looks delish. I love the bitterness of broccoli rabe but I think spinach or escarole or another green sounds like a great substitute as well.

  6. Love soup season, this one is gonna be great! Like any great cook, you know how to customize to preference. I like the photo with the crusty bread–looks wonderful!

  7. This looks delish and super easy! I love one pot meals especially since I don’t have a dishwasher!!! Great one for winter.. I cant wait for soup season :)

  8. This is so much fun!! But 3 recipes a week for 3 weeks?! I’m tired just thinking about it!! You go girl! That sounded so 90’s didn’t it?

  9. You are going to be busy! But sounds like a ton of fun! Looking forward to hearing (reading!) about it all!

  10. I’m thinking I’m gonna be trying this one! Thanks.

  11. That looks delicious- I’m going to try it. I wonder if it would work in the crock pot while I’m at school although I guess it doesn’t take too long to make. How exciting that you were chosen to be a participant in the cooking party AND you got door prizes :) Woo Hoo!

  12. That looks fantastic Rachel! I’m so glad you shared this hearty soup first. Fall is around the corner and I’m so ready for some warm dinners!

  13. Ooooh, this looks fabulous! This would be perfect to eat when the cold weather comes!

  14. yum yum yum. This looks excellent! I have been craving white bean soup and then throw in the broccoli rabe and I am in love.
    Laura @ A Healthy Jalapeño

  15. Congratulations! White Bean Soup sound really good!

  16. I’ve never cooked broccoli rabe before either, but I’m looking forward to trying this recipe. Like the idea of adding ham too.

  17. What a fun party! That looks really good. I’m trying to eat more beans, even though I haven’t been a huge fan of them. Will have to try this sometime.

  18. Looks great Rachel! Good luck with your birthday parties!

  19. Rachel, this looks fantastic! How fun for you and I hope less stress than you are envisioning. But did you really say THREE TIMES A WEEK? I never post that often…I think that would kill me and I don’t have a one year old. I can’t wait to see pics of her TWO parties. My daughter had a farm themed birthday party and we rented a petting zoo and served corn on the cob, barbecued chicken, etc. We had an Elmo party for my Son’s first birthday. Can’t remember for the life of me what we served. Hmmmm.

    • Eek! I know. I do try to post 3x a week anyways, but now I have to do it! Pressure! Sounds like you had fun parties for your two kids. We’re having a pink/brown polka dot theme, but I’m keeping things (fairly) simple.

  20. What a fun opportunity :) Definitely worth taking despite the other projects going on right now! This soup looks fantastic. I’m so ready for a fall dish like this one.

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  22. Congrats on being selected! That is an amazing looking soup! Love the addition of lemon, which thankfully my husband eats as long as it’s not overpowering :)

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  28. Yum! I’m planning to try a variant in the slow cooker tomorrow. :-)

  29. Hi Rachel! Congrats on your selection for testing this recipe. I came across it via a google search to find a soup with the extra broccoli rabe I bought for last night’s pasta and sausage dinner. This was fabulous! I also cut it I half, used 3 cans of cannellini beans, and stayed true to the garlic ( we love it) and lemon. Nice blog and I look forward to more of your recipes. Thanks, Laura. :-)

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