Jackie’s Rapini, Potato and Tomato Soup

I have a hard time eating healthy and I love comfort food. Generally my idea of a tasty soup involves large amounts of cream and cheese. This is a recipe that I have put my own spin on that is healthy and low in calories yet very filling and enjoyable. I can feed this soup to my husband, who doesn’t consider soup to be a meal, and he is satisfied(ish). This is also a vegetarian friendly recipe that is hearty enough to please meat eaters (like me).

Jackie’s Rapini, Potato and Tomato Soup


1 cup of chopped onion
1 clove minced garlic
2 tablespoons olive oil
8 cups of water (broth can be substituted for the water and vegetable seasoning mix)
3 tablespoons Epicure vegetable bouillion seasoning mix (I like the Epicure seasoning because there is no msg or artificial ingredients – you can substitute another vegetable seasoning to taste)
3 pounds of thinly sliced or chopped potatoes
1 bunch of coarsely chopped rapini (broccoli-rabe)
1 28oz (796ml) can of diced tomatoes
Salt to taste (you’ll likely need at least 2 tsps)
Grated Romano cheese for garnish


Cook the onion and garlic in oil until soft. Add water and vegetable bouillion and bring to a boil. Add potatoes and cook for about 15-20 minutes until potatoes are soft. Stir in the canned tomatoes and chopped rapini and bring to a boil. Add salt to taste. Reduce heat a little and cook until the rapini softens a bit to your liking – 5 to 10 minutes. Ladle into bowls and garnish with Romano cheese.


Makes 4 large and filling servings
Calories per serving 190 (cheese garnish extra)
Nutrition information (without Romano Cheese)
Calories per serving: 190
Carbs 32g
Potassium 61mg
Protein 6g
Fat 7g
Fiber 6g

(nutrition information based on the calorie calculator at http://www.myfitnesspal.com)


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