This soupy-stew is a fresh, vegan dish that is served up simple and sure to please. It’s also Gluten free!
Broccoli Rabe with White Beans and Potatoes
2015-09-11 03:41:40
Serves 6
Vegan and gluten free soupy-stew that is sure to please.
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
- 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
Instructions
- 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.
Notes
- Whoops - forgot to peel my potatoes in this dish and they turned out just fine.
Adapted from The Vegetarian Times Complete Cook Book
Adapted from The Vegetarian Times Complete Cook Book
Sans Carne https://sanscarne.com/