Broccoli Rabe & White Beans in Vegetable Broth

The classic Italian combination of broccoli rabe, garlic and white beans is simmered in a savory vegetable broth for a nutritious meal full of fresh flavor.  Broccoli rabe is related t...

Directions

Heat the oil in a 12-inch nonstick skillet over medium-low heat.  Add the garlic and crushed red pepper and cook and stir for 2 minutes or until tender.

Increase the heat to high.  Add the broth and heat to a boil.  Reduce the heat to low.  Add the broccoli rabe and cook for 8 minutes or until tender.  Stir in the beans and cook until the mixture is hot.  Season to taste.

Divide the polenta among 4 bowls.  Spoon the broccoli rabe mixture over the polenta.  Sprinkle with the cheese.

Ingredients

2 tablespoons olive oil
5 cloves garlic, chopped
0.25 teaspoon crushed red pepper
1.5 cups Swanson® Vegetable Broth
1 bunch broccoli rabe (about 1 3/4 pounds), cut into 2-inch pieces (about 12 cups)
1 can (about 15 ounces) white cannellini beans, rinsed and drained
1 cup uncooked polenta, prepared according to package directions (about 4 cups cooked)
0.25 cup grated Parmesan cheese

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