- 1 lb Italian Sausage
- 1 bunch rapi (rappini, broccoli rabe)
- 1 16 oz can cannelloni beans
- 1 cup chicken stock
- 2 cloves garlic
- Parmesan cheese
- crushed red pepper
- Sour Dough bread
First bring a 8 cups of water to a boil. Place rapi in boiling water for 3 minutes, remove and set aside in a ice water bath.
Cut sausage into 1 inch pieces, and brown in a heavy bottom stock pot with oil. When the sausage is almost cooked add the chopped garlic and red pepper flakes to taste (You may want to start with fresh oil, if the sausage is too fatty). Cook for 2 minutes.
Next, rinse and drain the beans and add to mixture. Drain the rapi, and add that as well. Add your chicken stock and salt and pepper to taste. Let simmer for 5 minutes. Serve in bowls with slices of sourdough bread and finish with Parmesan cheese.