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White Beans with Broccoli Rabe & Lemon


3 tablespoons olive oil
1 small lemon, very thinly sliced, seeds removed
2 sundried tomatoes, packed in oil
2 leeks, white and pale green parts only; washed, trimmed and thinly sliced
4 garlic cloves, thinly sliced
½ bunch broccoli rabe, chopped
Kosher salt and freshly ground black pepper
2 15-oz. cans white beans, rinsed
¼ cup fresh flat-leaf parsley leaves
2 tablespoons finely grated Parmesan, plus more for serving
Crushed red pepper flakes (optional)


  1. Heat oil in a large Dutch oven or heavy pot over medium heat.
  2. Add lemon, sundried tomatoes, leeks, and garlic.
  3. Cook, stirring occasionally, until lemon and leeks are softened and brown in spots and tomatoes fall apart, about 5 minutes.
  4. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
  5. Add beans and ½ cup vegetable broth or water to the pot.
  6. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes.
  7. Mix in parsley and 2 tablespoons parmesan.
  8. Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more parmesan.

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