white bean stew with broccoli raab

By Jody

Ingredients

• 1 large bunch broccoli raab or kale, thick stems removed
• 1/4 c evoo
• 4 garlic cloves, thinly sliced
• 1 medium onion thinly sliced
• salt and pepper
• 2 to 3 tbsp tomato paste
• red pepper flakes
• 3 15 oz cans white beans drained and rinsed
• 4 c veg broth
• juice of 1/2 lemon
• cilantro or parsley

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

tear broccoli raab or kale leaves into bite size pieces and set aside. chop the stems into 1/4 inch pieces and set aside.
heat oil in a pot over medium heat. add garlic and onion and season with salt and pepper/ cook until lightly browned,5 minutes.
add tomato paste and pinch of red pepper flakes and stir to coat in the oil.cook until the tomato paste is a nice brick red color, 2 minutes.
add beans and season with salt and pepper. using a wooden spoon crush a few beans to release their creamy interior.
add broth and reserved stems and season with salt and pepper. bring to a simmer and cook until desired consistency. 15-20 minutes.
add leaves and lemon juice. adjust seasonings as needed. top with cilantro or parsley