Updated: October 13th, 2020
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 adzuki beans at the heart of this soup tonify the kidney, have diuretic properties, and assimilate easier than most other beans.

The recipe was created by students in MUIH’s Master of Science in Nutrition and Integrative Health program 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 1/4 teaspoon dried rosemary
  • 1/8 teaspoon dried sage
  • 2 sprigs fresh thyme or 1/4 teaspoon dried thyme
  • 4 cloves garlic, smashed


  • 2 tablespoons extra virgin olive oil
  • 1 3/4 cup finely chopped yellow onion
  • 1 1/2 cup diced carrots
  • 1 1/2 cup diced celery
  • 1 tablespoon diced shallot
  • 1/4 teaspoon sea salt
  • 2 tablespoons finely chopped garlic
  • 1/4 teaspoon fresh thyme
  • 1/8 teaspoon dried sage
  • 1/8 teaspoon dried oregano
  • 1 teaspoon fresh grated turmeric
  • 1/8 teaspoon of ground peppercorn
  • 8 cups Vegetable stock (we suggest Rebecca Katz’s Magic Mineral Broth)
  • 1 bunch of broccoli rabe or rapini (separate the stems and leaves chopped in large pieces)

Put the presoaked beans in a pot and cover with 3 inches of water. Add the rosemary, sage, thyme, and garlic to the cooking liquid (these will be removed when the beans are finished cooking). In an 8-quart pot, heat the olive oil over medium-high heat. Add the onions and a pinch of salt. Sauté until golden brown. Add the carrots, celery, shallots, and stems of the rapini (save the leaves for the final step of the soup). Sauté for about 3 minutes then add the garlic, thyme, sage, oregano, turmeric, and peppercorn. Continue to sauté until the vegetables are beginning to caramelize, bringing out their flavors for about another 2 or 3 minutes.

Deglaze the pot with ¼ cup of vegetable broth. Allow this liquid to evaporate and then add 6 cups of the vegetable broth and the beans. Let this simmer for 20 minutes. If necessary, add more broth as the beans continue to cook. Add the Rapini greens with a pinch of sea salt and simmer until the greens have wilted. Be sure to taste the soup before serving and add more salt, if necessary.

(Optional: Sprinkle the top with parmesan cheese or Gomasio.)

*Beans were soaked overnight with a 2 inch piece of kombu.