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Spicy White Bean Stew With Broccoli Rabe

Spicy White Bean Stew With Broccoli Rabe

🍽 Serves ⏲ Total Time
4 28 minutes

🧂 Ingredients

  • 🍎 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
  • 🍼 0.25 cup (50 g) olive oil, plus more for drizzling
  • 🧄 4 garlic cloves, thinly sliced
  • 🍵 1 medium red or yellow onion, thinly sliced
  • 🌶 some Kosher salt and black pepper
  • 🍅 2 to 3 tablespoons harissa or tomato paste
  • 🌶 some Red-pepper flakes (optional)
  • 🥛 3 (15-ounce) cans large white beans, such as cannellini, butter or great Northern, drained and rinsed
  • 🍲 4 cups (736 g) vegetable or chicken broth
  • 🍎 1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing
  • 🧀 2 ounces (28 g) feta or other salty cheese, such as queso fresco or pecorino, crumbled
  • 🍎 1 cup (42 g) parsley or cilantro, leaves and tender stems
  • 🍎 some Fried or medium-boiled eggs, for serving (optional)

🍳 Cookware

  • 1 pot
  • 1 wooden spoon
  • 1 spatula

📝 Instructions

Step 1

bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves

Step 2

olive oil, plus more for drizzling

Step 3

garlic cloves, thinly sliced

Step 4

red or yellow onion, thinly sliced

Step 5

Kosher salt and black pepper

Step 6

to 3 tablespoons harissa or tomato paste

Step 7

Red-pepper flakes (optional)

Step 8

(15-ounce) cans large white beans, such as cannellini, butter or great Northern, drained and rinsed

Step 9

vegetable or chicken broth

Step 10

preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing

Step 11

feta or other salty cheese, such as queso fresco or pecorino, crumbled

Step 12

parsley or cilantro, leaves and tender stems

Step 13

Fried or medium-boiled eggs, for serving (optional)

Step 14

Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about ¼-inch pieces; set aside.

Step 15

Heat ¼ cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.

Step 16

Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.

Step 17

Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.

Step 18

Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you’ve reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.

Step 19

Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.

Step 20

Serve with feta and parsley, and with eggs, if you like.

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