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Tuscan White Beans and Broccoli Rabe

Tuscan White Beans and Broccoli Rabe
This Recipe Is:

WebMD Recipe from

Prep: 10 minutes | Cook: 15 minutes | Total Time: 25 minutes
  • 1 medium bunch
    broccoli rabe, rapini, tough stems removed
  • 2 tablespoons
    olive oil
  • 2 cloves
    garlic, minced
  • 1 teaspoon
    fresh rosemary, minced
  • 3 cups
    cooked cannellini beans or other white beans, drained and rinsed (or 2 15.5-ounce cans)
    salt and freshly ground pepper, to taste
  1. In a saucepan of boiling salted water, cook the broccoli rabe until tender, about 5 minutes. Drain and run under cold water, then coarsely chop.Set aside.
  2. In a large skillet, heat the oil over medium heat. Add the garlic and cook for 30 seconds. Stir in the beans and the rosemary, then add the cooked broccoli rabe and season with salt and pepper to taste.
  3. Cook, stirring, until the flavors are well blended and the mixture is hot, about 10 minutes. Serve immediately

Adapted from "1,000 Vegan Recipes" by Robin Robertson (Wiley & Sons)

Nutritional Information

Makes: 6 servings
Serving Size: About 1/2 cup
  • Calories390
  • Carbohydrates63.1g
    • Dietary fiber15.5g
  • Cholesterol0mg
  • Fat5g
    • Saturated fat0.8g
  • Sodium125mg
  • Protein24.8g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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