2 cups arugula or Swiss chard (about 3 ounces) 1 clove garlic

4 tbs. olive oil, divided Salt and pepper to taste

2 onions, thinly sliced or chopped 2 cloves garlic, thinly sliced

1 cup 3/4 –inch cubes butternut squash

1 bunch (1 pound) broccoli rabe (broccolini), ends trimmed, roughly chopped 4 cups vegetable stock or broth

½ cup cooked cannelloni or garbanzo beans, rinsed and drained 1 cup cooked butter beans, rinsed and drained

½ cup string beans, trimmed


Blanch arugula or Swiss chard, drain and cool in ice wash. In a blender or food processor grin arugula, 1 clove garlic and 2 tablespoons olive oil. Season with salt and pepper and set aside.


In a large saucepan, heat remaining 2 tablespoons olive oil and add onions and sliced garlic; cook over medium-low heat until translucent, about 10 minutes. Add squash and broccoli rabe; cook until greens are wilted, about 8 minutes. Ad stock or broth and bring to a simmer; cook about 10 minutes.


Once flavors have blended, add cannelloni or garbanzo beans, butter beans and string beans. Retuen to a simmer, then remove from heat. Add arugula paste and stir. Season with salt and pepper.


Ladle soup into bowls and serve. (Optional: garnish with shaved Parmesan cheese curls and a drizzle of extra virgin olive oil.)


pdf of recipe can be found here