Broccoli rabe served over orchietta pasta is a classic Italian dish. Adding white beans to this recipe enhances the nutritional value, texture, and taste.
Makes 4 servings.
2 tablespoons olive oil
4 cloves garlic, minced
1 large bunch broccoli rabe, rinsed, with coarsest parts of stems removed, and coarsely chopped (or 1 large head broccoli prepared similarly)
1/4 teaspoon salt
11/2 cups vegetable broth or reduced-sodium chicken broth
1 tablespoons flour
1 19-oz can cannellini beans, drained and rinsed
Parmesan cheese (optional)
1. Heat olive oil in a large skillet on medium-high heat. Add garlic and cook until it sizzles, 2 to 3 minutes. Add the broccoli rabe or broccoli florets and stir to coat with the hot oil and garlic. Season with salt.
2. Put the vegetable mixture in the slow cooker. Top with the broth.
3. Cover the cooker and cook on Low for 5 to 6 hours or on High for 3 to 4 hours until the vegetables are soft. Add the cannellini beans, stir thoroughly, and put the cover back on. Turn the heat to Low and cook for another 30 minutes until the beans are heated through.
4. Serve over your favorite pasta, and sprinkle with Parmesan cheese if desired.