Tuscan White Bean Soup With Broccoli Rabe | Emerils.com

Ingredients

• 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
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic
• 1 teaspoon dried Italian herbs
• 1/4 teaspoon crushed red pepper
• 8 cups chicken stock or canned low-sodium chicken broth
• 2 pounds dried white beans, such as cannellini, baby lima, or great Northern, rinsed and picked over, soaked overnight
• 1 small piece Parmigiano-Reggiano cheese rind, about 1- by 3-inches
• 1 bay leaf
• 4 cups water
• 1 1/2 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 1/2 cups)
• Extra-virgin olive oil, for drizzling