Rapini Clear Soup
Peel the garlic and finely chop.
Rinse the rapini, sort, trim and shake dry. Cut the stalks into 2 cm (approximately ¾ inch) long pieces and cut the leaves into strips.
Heat the butter in a frying pan and fry the garlic in it until soft. Add the rapini stalk pieces and saute briefly. Pour the white wine and the vegetable broth. Stir in the nutmeg and season with salt and pepper. Simmer for about 6 minutes over medium heat. Stir in the rapini leaves, simmer for another 2 minutes, and season again with salt and pepper. Serve in bowls. Serve at choice with toasted bread.