Tuscan White Bean and Broccoli Rabe

Over the summer my daughter bought a vegan cookbook called 1000 Vegan Recipes by Robin Robertson.  The cookbook looked interesting but we didn't make any of the recipes in the book.  I started looking at the recipes recently, and this one looked good and healthy.  If you like broccoli rabe and beans then you are going to like this recipe.  You can always make this dish with pasta or even rice.  I bought some rustic homemade bread at a nearby Italian bakery to go with our meal.  

I hope you enjoy this recipe as much as we did.    

TUSCAN WHITE BEAN AND BROCCOLI RABE 

From the Cookbook:  1,000 Vegan Recipes by Robin Robertson

Makes 4 servings

INGREDIENTS:

1 medium bunch broccoli rabe (rapini), though stems removed

2 tablespoons olive oil

2 garlic cloves, minced

3 cups cooked or 2 (15.5-ounce)cans cannellini beans or white beans, drained and rinsed

1 teaspoon minced fresh rosemary

salt and freshly ground black pepper

DIRECTIONS:

1.  In a saucepan of boiling salted water, cook the broccoli rabe until tender, about 5 minutes.  Drain and run under cold water, then coarsely chop.  Set aside.

2.  In a large skillet, heat the oil over medium heat.  Add the garlic and cook for 30 seconds.  Stir in the beans and the rosemary, then add the cooked broccoli rabe and season with salt and pepper to taste.

3.  Cook, stirring until the flavors are well blended and the mixture is hot about 10 minutes.  Serve immediately.

WHAT I CHANGED IN THE RECIPE:

• I first cut the tough ends off of the broccoli rabe and didn't use the ends in the recipe.  I then chopped the rest of the broccoli rabe it in half.  I then added the broccoli rabe to the boiling water.
• I added 1/4 teaspoon of hot pepper flakes.
• I left out the fresh rosemary as I didn't have any.
• I used 2 cans of cannellini beans

**  You can add or leave out whatever ingredients you like for this recipe.

YUMMY TUSCAN WHITE BEANS AND BROCCOLI RABE!

Click HERE to see the blog parties I will be linking up to.

Julie