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Categories:
potatoes extra virgin extra virgin olive oil garlic red pepper broccoli rabe salt freshly grnd pepper white beans vegetable broth
Viewed: 71 - Published at: 9 years agoIngredients
- 3 med potatoes, (1 1/2 lbs.), peeled quartered and sliced
- 2 Tbsp. extra-virgin extra virgin olive oil
- 5 lrg garlic cloves, chopped
- 1 tsp red pepper flakes, or possibly more to taste
- 2 bn broccoli rabe, large bunches bottom 3 inches of stems trimmed remainder cut crosswise in half
- 1/4 tsp salt
- 1/4 tsp freshly grnd pepper
- 2 c. cooked or possibly rinsed canned Great Northern Or possibly other white beans
- 15 ounce canned vegetable broth
Method
- 6 SERVINGS DAIRY-FREE
- In this deliciously different stew, the mildly bitter taste of the broccoli rabe is a nice complement to the starchy white beans and potatoes.
- Serve it in large, shallow soup bowls with hardcrusted Italian bread to soak up all the luscious sauce.
- In medium saucepan, combine potatoes with lightly salted water to cover and bring to a boil over high heat.
- Reduce heat to medium-low, partially cover and cook till potatoes are fork-render, about 10 min.
- Drain well and set aside.
- Meanwhile, in large pot, heat oil over medium heat.
- Add in garlic and pepper flakes and cook, stirring occasionally, 2 min.
- Stir in broccoli rabe, salt, pepper and 1/4 c. water.
- Cover; cook till broccoli rabe is tender, stirring occasionally, 5 to 8 min.
- Add in cooked potatoes, beans and broth and mix well.
- Increase heat to medium-high and bring to a boil.
- Cook, uncovered, stirring occasionally, till flavors have blended and mix is heated through, about 5 min.
- Adjust seasonings to taste and serve warm
