Broccoli Rabe and Cannellini Beans

Name: Broccoli Rabe and Cannellini Beans
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 1 1/2 pounds broccoli rabe; 2 garlic cloves, minced; 1/3 cup olive oil; 1/3 cup chicken broth; 1 teaspoon dried pepper flakes; Salt and pepper; 2 cups cooked cannellini beans; 1 pound orecchiette

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Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 to 6 servings

Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 to 6 servings

Ingredients

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1 1/2 pounds broccoli rabe

2 garlic cloves, minced

1/3 cup olive oil

1/3 cup chicken broth

1 teaspoon dried pepper flakes

Salt and pepper

2 cups cooked cannellini beans

1 pound orecchiette

Directions

Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.
In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine.