Description
Rapini and Garlic Soup made with TWO entire heads of garlic, fresh rapini, lemon juice, and pasta. This filling and flavorful soup is easy to make and only uses a few ingredients. I’ve included instructions on how to make this soup on the stovetop or in an Instant Pot. Enjoy!
Ingredients
Scale
- 2 heads garlic, minced
- 1 large white onion, finely chopped
- 1 1/2 tbsp herbes de provence
- Pinch hot pepper flakes
- 1 tsp vegetable bouillon
- 1 head rapini, roughly chopped
- 6–7 cups water
- 3 tbsp lemon juice
- Salt and pepper to taste
- 5 cups pasta (uncooked)
Garnish
Instructions
Insant Pot Instructions
- Cook the pasta in a large pot of boiling water until al dente (I don’t cook the pasta in the Instant Pot, so it doesn’t get mushy). Drain and set aside.
- In the Instant Pot, using the sauté setting, sauté the garlic and onions with a splash of water until soft.
- Add the herbs, hot pepper flakes, bouillon, and rapini to the Instant Pot. Sauté for one minute.
- Add the water, lemon juice, salt and pepper. Put the lid on the Instant Pot and pressure cook on the “high pressure” setting for 4 minutes on manual. Use the quick release when the soup is ready.
- Stir in the pasta. Taste test and add extra herbs, hot pepper flakes, salt, and pepper to taste. Garnish with Vegan Parmesan. Enjoy!
Stovetop Instructions
- In a dutch oven, over medium-high heat, sauté garlic and onions with a splash of water until soft.
- Add the herbs, hot pepper flakes, bouillon, and rapini to the pot. Sauté for one minute.
- Add water, lemon juice, salt and pepper.
- Cover the pot and simmer on low for 20 minutes. Add the uncooked pasta. Cook for an additional 7 – 10 minutes until the pasta is cooked. Add additional water, if necessary. Taste test and add extra herbs, hot pepper flakes, salt, and pepper to taste. Garnish with Vegan Parmesan. Enjoy!
Notes
1) For this recipe to be gluten free, use gluten free noodles.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main