Beet, Bean, and Broccoli Rabe Soup

Also known as Triple B soup! Doing soup Mondays this winter has been great. I really enjoyed coming up with new soup ideas week after week. Since the beginning of 2013, I have been eating pretty healthy, and the weekly soups have been a fun chance to try mixing new veggies in different ways. This is going to be the last soup Monday of the season, but you can be sure it will be back when the weather turns chilly come November.
Roasted for about an hour. Let it simmer for like a half hour before blending. Silky smooth. Toss in the broccoli rabe and beans and give it a few minutes to get everything tender. So tasty, and much prettier than my last soup! And as healthy as you can get!
 

Beet, Bean, and Broccoli Rabe Soup

For:  3 People
  • 4 or 5 Beets
  • 1 Onion
  • 5 Cloves Garlic
  • 1 Quart Veggie Stock
  • Broccoli Rabe
  • 1 Can Small White Beans
  • 1 Splash Red Vinegar

Instructions

  1. Chop up the beets and onion, and peel the garlic. Toss in a little oil and salt and roast at 400 until the beets are tender. About 45 minutes to an hour. Heat up the stock, toss in the veggies, simmer about 30 minutes, and puree until smooth. Add the vinegar and a little water if needed to thin it out if it's too thick. Chop up the broccoli and strain the beans. Add them to the soup and simmer for 10 minutes until the greens are tender. Serve.