Broccoli Rabe with Plum Tomatoes & Cannellini Beans
A hearty and healthy Italian dish made with tender broccoli rabe, sweet plum tomatoes, and creamy cannellini beans simmered in garlic and olive oil. Perfect for a comforting dinner or side.
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.
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