Serve with crusty bread for mopping.
Grated Pecorino Romano or Parmigiano Reggiano cheese, for topping.
Ladle the stoup into shallow bowls and garnish with cheese.
Add the thyme and lemon zest, then add the broccoli rabe and season with a little nutmeg.
Add the pasta and cook, stirring occasionally, until al dente.
Add the onion, garlic and chili pepper and cook for a few minutes more.
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Drain and let cool.
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Crusty bread, such as ciabatta, preparation, in a medium size pot, bring a few inches of water to a boil over medium heat, then salt the water.