1 cup thinly chopped onion
2 cups 1/2-inch thick sliced potatoes (bite size)
3 - 4 Tbs olive oil
1 Tbs finely minced fresh rosemary (or 1 tsp chopped dried rosemary)
2 large cloves garlic, minced
one 15-ounce can diced tomatoes
4 cups vegetable broth
one 15-ounce can white beans, well drained
4-5 cups chopped fresh rapini
olive oil and grated parmesan cheese for garnish
Add a good splash of olive oil to a heavy bottomed soup pot on medium heat and add about 1 cup thinly chopped onion and slice about 2 cups of potatoes into 1/2-inch thick slices and add those as well.
Once the onions are soft, add 1 Tbs finely minced fresh rosemary and 2 large minced cloves of garlic and cook that along for a minute.
And then add one 15-ounce can of diced tomatoes and 4 cups of vegetable broth and bring it up to a simmer.
While that's gently simmering along, cut about 4 cups of rapini into bite size pieces......discarding the tougher stem ends.
Once the potatoes are just about cooked through add one well drained 15-ounce can of white beans, add the rapini and cook that along until the rapini is tender crisp and it's good to go.
Then serve it up with extra virgin olive oil and grated parmesan cheese over the top.
Use low sodium or no salt added broth and canned tomatoes and beans if you can.