Combining the early spring bitters of broccoli rabe (rapini) and the anti-inflammatory effects of turmeric, this warm and nourishing soup is ideal for those cool transition nights between winter and spring.
The recipe was created by students in Tai Sophia Institute’s Master of Science in Nutrition and Integrative Health program during a cooking lab, and was inspired by a recipe from cookbook author Rebecca Katz. The nutrition students are Marybeth Missenda, Rita Lehimdjian, Marlo Logan, and Patrick Ndumbi.
2 cups presoaked adzuki beans
2 sprigs fresh rosemary or ¼ tsp dried rosemary
1/8 teaspoon dried sage
2 sprigs fresh thyme or ¼ tsp dried thyme
4 cloves garlic, smashed