Rape e Riso

Broth with Broccoli Rabe and Rice

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Rice takes the place of bread in this soup of broth and greens. It is based on a simple and delicious Roman recipe from Donatella Limentani Pavoncello, author of the charming cookbook Dal 1880 ad oggi: la cucina ebraica della mia famiglia.


  • 2 heads broccoli rabe
  • 6 cups rich beef broth
  • 2 cups


Trim the broccoli rabe, removing any discolored leaves, then thinly slice. To reduce the bitterness, place the greens in a bowl with cold water to cover and change the water a few times over the course of 2 hours.

In a saucepan, bring the broth to a boil. Add the rice and greens, cover, reduce the heat to medium-low, and simmer until the rice is tender, about 20 minutes. Season with sal