Broccoli Rabe is a very common Southern Italian staple. Italians love their greens, which may attribute to their overall health. While many think its all meat and pasta, there is a definite balance, and vegetables and fruits are a mainstay.

For the Soup:
2 tablespoons extra virgin olive oil
1 pound sweet Italian sausage, casings removed
1 small onion, cut into a 1/4 inch dice – 3 cloves garlic, sliced
6 cups water – 2 vegetable or chicken bouillon Cubes
19 ounces cannellini beans, drained and rinsed
1 cup cherry or grape tomatoes, quartered
1 bunch broccoli rabe, ends trimmed and cut into bite-sized pieces
Put a six-quart stockpot over a medium flame and heat the oil. Add the sausage and sauté while breaking it apart with a wooden spoon.

When the sausage has browned, about 5 minutes, add the onion and garlic. Sauté until the onions have softened a bit, about 2-3 minutes.
Add the water, bouillon cubes, beans, and tomatoes. Bring to a boil and add the broccoli rabe. Return the pot to a boil and cook for an additional 10 minutes. Serve with crusty bread and a sprinkle of grated Parmigiano cheese.

Recipe from =>  (by rossella rago)