Photo of Broccoli rabe with cannellini beans by WW

Broccoli rabe with cannellini beans

2 - 3
PersonalPoints™ per serving
Total Time
23 min
8 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.


Uncooked broccoli

1 pound(s), or broccoli rabe, coarsely chopped

Olive oil

1½ Tbsp, extra-virgin

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. Yields about 1 heaping cup per serving.


Add red pepper flakes to taste.