Broccoli Rabe and Cannellini Beans – a delicious recipe with broccoli rabe, garlic, olive oil, chicken broth, pepper, Salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Trim and discard coarse leaves and tough stem roots from broccoli rabe.
2
Cut off florets.
3
Peel large stems and cut stems and leaves into 1 1/2-inch pieces.
4
Rinse and drain.
5
In a large skillet set over moderate heat cook the garlic in the oil until lightly golden.
6
Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes.
7
Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.
8
In a pot of boiling salted water cook the orecchiette until al dente.
9
Drain.
10
Add broccoli rabe mixture and toss to combine.
495
kcal
Calories
22
g
Fat
56
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 pounds broccoli rabe, 2 garlic cloves, minced, 1/3 cup olive oil, 1/3 cup chicken broth, and more.
Yes, Broccoli Rabe and Cannellini Beans falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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