Rapini and White Bean Soup

(from cooking light)

Not to be confused with the chard and white bean soup I made a month ago! Needless to say, I loves me my greens 'n beans.

I tweaked the recipe somewhat, as I didn't feel like making croutons (who does?), I also used veggie stock instead of water - there are so few ingredients as it is, I wanted to ensure maximum flavour. So comforting and yummy - and easy - perfect for weeknights.

A bunch of rapini
1 tbsp olive oil
2 cups coarsely chopped onion
¼ tsp crushed red pepper (I likely used more)
3 garlic cloves, minced
½ tsp sea salt (added black pepper too)
4 cups veggie stock (plus one cup water)
some Parmigiano-Reggiano cheese rinds (I keep them in the freezer)

Remove and discard tough ends from rapini stems; coarsley chop.

Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add red pepper and garlic cloves; cook 1 minute, stirring constantly. Add rapini and salt, and cook another minute - infusing the flavours. Add stock, water and cheese rinds. Increase heat to medium-high; bring to a boil. Reduce heat, add beans, simmer 15-20 minutes. Discard cheese rinds.