Photo of Broccoli rabe with cannellini beans by WW

Broccoli rabe with cannellini beans

Total Time
25 min
10 min
15 min
Pleasingly bitter, broccoli rabe, also called broccoli raab or rapini to add extra confusion, is a nice change of pace from the usual broccoli. It is a Spring vegetable that actually is related to the turnip and has nutty stalks, tender buds, and sturdy leaves that stand up well to sauteeing. This is a fabulous, five-ingredient vegetable side dish, but it is also equally delicious tossed with cooked pasta, folded into warm rice, or enlisted as a crostini topping. Just top the crostini with a sprinkle of grated fresh Parmesan that you let melt beneath a broiler for a minute or so before you serve to the amazement of family or guests.


Broccoli rabe

1 pound(s), coarsely chopped

Olive oil

1½ Tbsp, extra-virgin

Jarred minced garlic

3 Tbsp

Canned cannellini beans

15 oz, rinsed and drained

Fresh lemon juice

2 Tbsp

Table salt

tsp, or to taste

Black pepper

tsp, freshly ground, or to taste


  1. Bring a large pot of salted water to a boil over high heat. Boil broccoli rabe until just tender, about 3 to 4 minutes; drain and set aside.
  2. Place oil and garlic in a large nonstick sauté pan; set over low heat. Sweat garlic for approximately 10 minutes, stirring frequently, keeping oil and garlic together in center of pan to avoid browning.
  3. Add beans to pan; stir well to combine.
  4. Add broccoli rabe and lemon juice to pan; toss to combine. Season well with salt and pepper.
  5. Yields about 1 heaping cup per serving.


Add red pepper flakes to taste.