Edgy Veggies in a Bowl

Broccoli raab is broccoli with attitude. Easier to prep but with an edgier taste. Both are members of the Brassicus genus, meaning both are genetically inclined to provide some powerful health-protecting antioxidants.

While I’m a huge broccoli fan, one advantage of broccoli raab (also known as rapini) is that there's less fuss and muss prior to cooking. No peeling of the stems, no teasing apart of the florets. Just chop, chop, chop, go.

This has been yet another crazy week. I needed quick and satisfying veggies so I made an old comfort stand-by – Greens and Tortellini Soup. It’s hearty enough that I serve it as an entrée.


Greens and Tortellini Soup
Serves 3 adults or 2 adults and 2 kids

Prep Time: 5 minutes
Cook Time: 20 minutes

1 T olive oil
2-3 garlic cloves finely minced
1 lb broccoli raab chopped into approx 2” segments
6 cups vegetable stock
25-30 small tortellinis of your choice

Heat oil in large soup pot over medium high heat. Sauté garlic cloves for a minute and add chopped broccoli raab. Saute for another minute or two. Add stock and bring to boil. Reduce heat and simmer for 5 minutes. Add tortellini and simmer for another 8 minutes. Serve immediately.

Nutrition Info (per adult serving, reduce in half for kid serving): 320 calories, 36g carbohydrates, 8g fiber, 15g protein, 15g fat, 5g saturated fat, 80mg cholesterol, 654mg sodium

Notes:

• Broccoli also works well in this soup as do leafy greens. For leafy greens, like chard or spinach, add with tortellini.
  
• I use half a bag of Trader Joe’s Gorgonzola and Walnut Tortellini for this recipe.
  
• I also use a 4-quart container of Pacific Low-Sodium Vegetable Broth plus two cups of water.