Ingredients for 4 servings:
1. 8 ounces broccoli rabe (rapini)
2. 1 tablespoon olive oil
3. 2 cups coarsely chopped onions
4. 1/4 teaspoon crushed red pepper flakes
5. 2 garlic cloves, minced
6. 1/2 teaspoon sea salt
7. 5 cups water
8. 3 inches parmigiano-reggiano cheese, rind
9. 1 (16 ounce) can cannellini beans or 1 (16 ounce) can other white beans, rinsed and drained
10. 5 slices whole wheat bread, toasted
11. 1 garlic clove, halved
12. 1/2 cup grated parmigiano-reggiano cheese

Directions:
1. Remove and discard tough ends from broccoli rabe stems; coarsley chop the broccoli rabe.
2. Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add red pepper and 2 garlic cloves; cook 1 minute, stirring constantly.
3. Add broccoli rabe and salt, and cook 30 seconds, stirring constantly. Add water and cheese rind. Increase heat to medium-high; bring to a boil.
4. Reduce heat, simmer 15 minutes. Add beans, and simmer 5 minutes. Discard cheese rind.
5. Rub both sides of toasted bread with cut sides of halved garlic clove. Tear toasts into bite-sized pieces; divide toast pieces evenly among 4 bowls. Ladle 1 1/2 cups soup over toast pieces in each bowl; top each serving with 2 tablespoons grated cheese.

Enjoy your meal!