Creamy Tomato Soup with Cannelini Beans and Bowery Baby Rabe

Just when we thought a classic couldn’t be beat, we tried this soup.

Prep: 10 minutes | Cook: 25 minutes Serves 2-3

This is our favorite, decadent soup when we’re calling it a cozy, early night.

  • 2 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 1 tbsp garlic, minced
  • 28 oz crushed San Marzano tomatoes with juice
  • 1 cup chicken stock
  • ½ tbsp sugar
  • Bowery Baby Rabe, 1.5 oz
  • ¼ cup heavy cream
  • 1 can cannelini beans
  • ½ tsp black pepper
  • parmesan cheese
Recipe Preparation
  1. In a medium saucepan, melt butter then add onions. Sauté until soft and golden, about 10 minutes, stirring occasionally.
  2. Add minced garlic and sauté 1 minute until fragrant.
  3. Add crushed tomatoes with their juice, chicken stock, and sugar. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
  4. Blend your soup using an immersion blender to desired consistency. Once soup is blended, place back in the pot over medium heat.
  5. Add Baby Rabe, heavy cream, beans, and broccoli leaf then return to a simmer. Season to taste with salt and pepper and cheese.