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.
2 tablespoons olive oil5 cloves garlic, chopped0.25 teaspoon crushed red pepper1.5 cups Swanson® Vegetable Broth1 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 drained1 cup uncooked polenta, prepared according to package directions (about 4 cups cooked)0.25 cup grated Parmesan cheese
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