This recipe for Broccoli Rabe with Cannellini Beans and Plum Tomatoes is a comforting Italian dish that brings together simple ingredients in a flavorful way. The bitterness of the broccoli rabe is balanced by the sweetness of the tomatoes and the creaminess of the beans. It can be served as a side dish or enjoyed on its own with crusty bread. This dish has been made in many Italian homes for generations and continues to be loved for how easy and healthy it is.
Broccoli rabe is a green vegetable that is known for its bold and slightly bitter flavor. It is used often in Southern Italian recipes. In this dish, broccoli rabe is first blanched to remove some of the bitterness. Then, it is cooked with garlic, tomatoes, and cannellini beans to create a hearty meal that is full of nutrition.
Plum tomatoes can be used fresh or canned, depending on what is available. They bring a natural sweetness to the dish and help create a light sauce. Cannellini beans are soaked overnight and cooked until tender. They add protein and creaminess to the recipe.
Everything is cooked slowly in olive oil with garlic and chicken broth, which allows the flavors to blend together. This is a dish that is best served warm. It can be enjoyed as a light lunch or dinner, or served as a side dish to meat or fish.
The recipe is often made during the colder months, but it can be enjoyed year-round. It is also a great way to use up extra greens and pantry staples.
💡 Why This Recipe Works:
- Only simple ingredients are needed
- Full of fiber and protein
- Can be served as a vegetarian dish (if vegetable broth is used)
- Easy to make in one pot
- Full of authentic Italian flavor
Broccoli Rabe with Plum Tomatoes & Cannellini Beans
Ingredients
- 1 Large bunch broccoli rabe, trimmed
- 1/2 lb Dry cannellini beans soaked overnight and cooked until tender
- 2 cups Plum tomatoes fresh, peeled and chopped or canned
- 2 Garlic cloves thinly sliced
- 1 cup Chicken broth
- 3 tbsp Extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Trim the broccoli rabe and blanch it for 2 minutes, then drain and set aside.
- In a large pot or deep skillet, heat 3 tablespoons of olive oil over medium heat. Add the sliced garlic and cook until fragrant and lightly golden, about 1–2 minutes.
- Stir in the plum tomatoes (fresh or canned) and season with a pinch of salt and black pepper. Let them simmer for about 15 minutes, stirring occasionally, until the tomatoes break down into a rustic sauce.
- Add the cooked cannellini beans and the blanched broccoli rabe to the pot. Pour in the chicken broth and mix everything together.
- Cook for another 10–15 minutes, allowing all the flavors to meld and the dish to thicken slightly. Taste and adjust seasoning with more salt and pepper if needed.
- Serve warm as a side dish, a vegetarian main (swap veg broth), or spooned over crusty bread for a rustic Italian meal.