Rabe-and-White Bean Stoup – Rachael Ray

Ingredients

• Salt and pepper
• 1 bunch broccoli rabe, cut into 2-inch pieces
• Ice water
• 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
• 1 pound hot or sweet Italian sausage
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 4 cups chicken stock
• 1 can cannellini beans (15 ounces), rinsed
• 1 can petite diced or stewed tomatoes (14.5 ounces)
• 1 cup orecchiette (ear-shaped) pasta
• Shaved Pecorino Romano cheese, for topping