This soupy-stew is a fresh, vegan dish that is served up simple and sure to please. It’s also Gluten free!


- 3 medium-sized potatoes, peeled, quartered, and sliced
- 2 tbps olive oil
- 5 large cloves garlic, minced
- 1 tsp crushed red pepper, or more to taste
- 2 large bunches broccoli rabe, bottom 3 inches of stems trimmed, remainder cut crosswise in half
- 1/4 tsp black pepper
- salt to taste
- 2 cups cooked or canned Great Northern or other white beans, drained and rinsed
- About 4 cups Vegetable Stock
- Combine the potatoes with lightly salted water to cover in a medium saucepan, and bring to a boil over high heat. Reduce the heat to medium-low, partially cover, and cook until the potatoes are fork-tender, about 10 minutes. Drain well, and set aside.
- Meanwhile, heat the oil in a large pot over medium heat. Add the garlic and crushed red pepper, and cook, stirring occasionally, for 2 minutes. Stir the broccoli rabe, salt, pepper, and 1/4 cup of water. Cover, and cook until the broccoli rabe is tender, stirring occasionally, for 5 to 8 minutes. Add the potatoes, beans, and vegetable stock, and mix well. Increase the heat to medium-high, and bring to a boil. Cook, uncovered, stirring occasionally, until the flavors have blended and the mixture is heated through, for about 5 minutes. Adjust the seasonings to taste, serve hot.
- Whoops - forgot to peel my potatoes in this dish and they turned out just fine.