UCLBS Recipes

Sue's Rapini Soup

2 large onions chopped (about 1 cup)
2 cups peeled chopped carrots
2 cups peeled and seeded tomatoes
4 cups coarsley chopped rapini leaves (broccoli rabe) - use only tender parts with centre rib removed.
6-8 cups chicken broth, or water

In a large pot, saute onions in 2 tbsp olive oil. Add carrots and continue to saute until onions are translucent. Add all other ingredients and bring to a boil. Reduce heat and cover, simmering for 25-30 minutes until everything is tender. Cool slightly.

In a food processor, blender, or with a hand-held immersion blender, puree all ingredients.

Add:
1/4 -1/2 cup lemon juice, to taste
3 tsp kosher salt
1/8 tsp fine pepper

Heat and Serve.