Dominican Republic is known for its love of beans: red kidney beans over rice, pigeon peas and coconut, and who doesn’t love a Sancocho de Habichuelas on a rainy day? They’re a great source of minerals and protein, plus they’ll help you feel satisfied for a much longer time!


Welcome back to the One-Pot Blogger Cooking Party featuring Emeril’s new book Sizzling Skillets and Other One-Pot Wonders! Today for lunch we made Emeril’s Tuscan White Bean Soup with Broccoli Rabe, which is a perfect soup for cool fall days, or even as a side dish to have with your rice and protein. Broccoli Rabe isn’t sold in the Dominican Republic, so I couldn’t use it, but if you can find some, definitely add it.  

Modifications to this recipe:  Although this recipe looks delicious as is, I cooked this with my Mom and we decided to add chopped, smoked pork chops and fresh pumpkin puree to the soup (Dad had brought a pumpkin home today!) This made it a little heartier, as well as added some great nutritional benefits. You can call this variation Tuscan White Bean and Pumpkin Soup!

The base that the original Tuscan Bean Soup made this a recipe that’d be a great addition to your repertoire. Remember to always save the rinds of hard cheeses, because this is the best way to add depth of flavor! For chicken stock, either use homemade or if you’re looking for great stocks, I used Pacific Foods stocks. Enjoy this soup and be sure to enter the giveaway!

Tuscan White Bean Soup with Broccoli Rabe
Recipe from Emeril’s SizzlingSkillets and Other One-Pot Wonders; courtesy of Morrow Cookbooks.  
This is a comforting, hearty soup with flavors reminiscent of northern Italy. We used baby lima beans because we just love their tender, creamy consistency, although in Italy it would likely be made with cannellini beans or great Northern beans. Use whichever beans you love or have on hand; just take note that the cooking time will vary slightly.
2 tablespoons olive oil
2 cups small-diced onion
1 cup small-diced celery
1 cup small-diced red bell pepper
1 tablespoon plus 1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons minced garlic
1 teaspoon dried Italian herbs
¼ teaspoon crushed red pepper
8 cups chicken stock or canned low-sodium chicken broth
2 pounds dried white beans (cannellini, baby lima, or great Northern), rinsed, picked over, soaked overnight, and drained
1 piece Parmigiano-Reggiano cheese rind, about 1 × 3 inches
1 bay leaf
4 cups water
1 ½ pounds broccoli rabe, tough stem ends trimmed, chopped into bite-sized pieces
1 sprig fresh rosemary
Grated zest of 1 lemon
2 teaspoons freshly squeezed lemon juice
6 ounces Parmigiano-Reggiano cheese, finely grated (about 1 ½ cups)
Extra-virgin olive oil, for drizzling
1. Heat the olive oil in an 8-quart soup pot or stockpot over medium-high heat. Add the onion, celery, bell pepper, 1 teaspoon of the salt, and ¼ teaspoon of the black pepper and cook, stirring, until the vegetables are tender, about 6 minutes. Add the garlic, dried Italian herbs, and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add the stock, beans, Parmesan rind, bay leaf, and water and bring to a low boil. Reduce the heat to simmer gently and cook, partially covered and stirring occasionally, until the beans are tender, 45 to 60 minutes.
2. Using a slotted spoon, transfer about 1 cup of the beans from the pot to a small bowl and mash them with the back of a spoon. Return the mashed beans to the soup and add the remaining 1 tablespoon salt. Bring to a simmer over medium-high heat and continue to cook, uncovered, until the broth thickens slightly, about 15 minutes. Add the remaining black pepper, the broccoli rabe, and rosemary sprig and continue to cook until the broccoli rabe is just tender, about 5 minutes. Stir in the lemon zest and lemon juice. Remove the Parmesan rind, bay leaf, and rosemary sprig and discard them. Serve the soup in wide, shallow bowls, garnished with grated Parmesan and a drizzle of extra-virgin olive oil. 13 cups, about 6 servings

Emeril and zak! Giveaway

To celebrate the first week of cooking from Sizzling Skillets and Other One-Pot Wonders, it’s GIVEAWAY time! Enter to win this Emeril – by zak! Table Art 7-piece Flame-Shaped Serving Bowls” 

Photo Credit: zak! designs
How to enter? Visit Emeril’s Official Website and tell me something you learned. It can be anything from a recipe you’d like to try to the section dedicated to “Wine and Libations”! One comment per person, valid for readers with a US mailing address. Please leave a valid email address! Deadline: Sunday, September 18th at 5pm EST!

Full disclosure: For my commitment to this blogger cooking party, I received a copy of this cookbook, as well as a set of Emeril – by Zak! Table Art 7-piece Flame-Shaped Serving Bowls, and Emeril Seasoning; a $50 grocery reimbursement and Emeril cookbooks upon completion of the party. The top performing blogger, as selected by T-Fal, will be awarded an Emeril by T-Fal Slow Cooker. YOU will be eligible to win a copy of the cookbook, as well as the 7-piece zak! set. 

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  1. love! ahhhh fall is right here when we see a single pot wonder soups! i adore beans, so hearty and healthy!
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