1 can (15 ounces) cannellini beans, drained and rinsed
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional, for added heat)
Salt and black pepper to taste
Grated Parmesan cheese for serving
Preparation
In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic. Sauté until the onions are translucent.
Add the diced potato and thawed rapini to the pot. Cook for 5-7 minutes, stirring occasionally.
Pour in the vegetable broth, diced tomatoes (with their juice), and drained cannellini beans. Stir in dried oregano and red pepper flakes if using. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the potatoes are tender. Season the soup with salt and black pepper to taste.
