Broccoli Rabe & White Beans in Vegetable Broth
The classic Italian combination of broccoli rabe, garlic and white beans is simmered in a savory vegetable broth for a nutritious meal full of fresh flavor. Broccoli rabe is related to the turnip and has deep green colored leaves with thin stalks and small buds that resemble broccoli florets. Broccoli rabe has a unique bitter taste that many find appealing, but if you want to lessen the bitterness you can quickly blanch the broccoli rabe before adding it to the skillet in step 2.
Ingredients
2 tablespoons olive oil
5 cloves garlic, chopped
0.25 teaspoon crushed red pepper
1.5 cups Swanson® Vegetable Broth
1 bunch broccoli rabe (about 1 3/4 pounds), cut into 2-inch pieces (about 12 cups)
1 can (about 15 ounces) white cannellini beans, rinsed and drained
1 cup uncooked polenta, prepared according to package directions (about 4 cups cooked)
0.25 cup grated Parmesan cheese
5 cloves garlic, chopped
0.25 teaspoon crushed red pepper
1.5 cups Swanson® Vegetable Broth
1 bunch broccoli rabe (about 1 3/4 pounds), cut into 2-inch pieces (about 12 cups)
1 can (about 15 ounces) white cannellini beans, rinsed and drained
1 cup uncooked polenta, prepared according to package directions (about 4 cups cooked)
0.25 cup grated Parmesan cheese
Instructions
Heat the oil in a 12-inch nonstick skillet over medium-low heat. Add the garlic and crushed red pepper and cook and stir for 2 minutes or until tender.
Increase the heat to high. Add the broth and heat to a boil. Reduce the heat to low. Add the broccoli rabe and cook for 8 minutes or until tender. Stir in the beans and cook until the mixture is hot. Season to taste.
Divide the polenta among 4 bowls. Spoon the broccoli rabe mixture over the polenta. Sprinkle with the cheese.
Increase the heat to high. Add the broth and heat to a boil. Reduce the heat to low. Add the broccoli rabe and cook for 8 minutes or until tender. Stir in the beans and cook until the mixture is hot. Season to taste.
Divide the polenta among 4 bowls. Spoon the broccoli rabe mixture over the polenta. Sprinkle with the cheese.
Broccoli Rabe & White Beans in Vegetable Broth
The classic Italian combination of broccoli rabe, garlic and white beans is simmered in a savory vegetable broth for a nutritious meal full of fresh flavor. Broccoli rabe is related t...
Directions
Print
Heat the oil in a 12-inch nonstick skillet over medium-low heat. Add the garlic and crushed red pepper and cook and stir for 2 minutes or until tender.Increase the heat to high. Add the broth and heat to a boil. Reduce the heat to low. Add the broccoli rabe and cook for 8 minutes or until tender. Stir in the beans and cook until the mixture is hot. Season to taste.Divide the polenta among 4 bowls. Spoon the broccoli rabe mixture over the polenta. Sprinkle with the cheese.
Ingredients
2 tablespoons olive oil5 cloves garlic, chopped0.25 teaspoon crushed red pepper1.5 cups Swanson® Vegetable Broth1 bunch broccoli rabe (about 1 3/4 pounds), cut into 2-inch pieces (about 12 cups)1 can (about 15 ounces) white cannellini beans, rinsed and drained1 cup uncooked polenta, prepared according to package directions (about 4 cups cooked)0.25 cup grated Parmesan cheese
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