Spicy White Bean Stew With Broccoli Rabe

This hearty spicy white bean stew is a comforting, nourishing meal built from simple pantry ingredients and vibrant greens. Creamy white beans simmer in a deeply flavored broth with garlic, onion, olive oil, and gentle heat, while broccoli rabe adds a pleasantly bitter contrast. It’s the kind of dish that feels cozy yet fresh, perfect for an easy weeknight dinner or a relaxed weekend meal.

Why You’ll Love This Recipe

This stew is satisfying without being heavy and packed with plant-based protein and fiber. It’s flexible, forgiving, and easy to adapt to what you have on hand. The beans become naturally creamy, the broth is rich and savory, and the greens balance everything with freshness. Best of all, it comes together in one pot with minimal prep and delivers bold flavor in under an hour.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 large bunch broccoli rabe (about 450 g) or 2 small bunches, thick stems separated from leaves
• 60 ml olive oil, plus extra for drizzling
• 4 garlic cloves, thinly sliced
• 1 medium red or yellow onion, thinly sliced
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon ground black pepper, plus more to taste
• 2 to 3 tablespoons harissa paste or tomato paste
• ¼ teaspoon red-pepper flakes, optional and to taste
• 3 cans (425 g / 15 ounces each) white beans such as cannellini, butter beans, or Great Northern beans, drained and rinsed
• 960 ml vegetable broth or halal chicken broth
• 1 preserved lemon, thinly sliced and seeds removed, or 1 fresh lemon cut in half for squeezing
• 60 g feta-style cheese or another salty crumbly cheese, crumbled
• 1 packed cup fresh parsley or cilantro leaves with tender stems, roughly chopped
• Eggs, fried or medium-boiled, optional for serving

Directions

1. Tear the broccoli rabe leaves into bite-size pieces and set aside. Finely chop the stems into about ½ cm pieces and keep separate.
2. Heat the olive oil in a large heavy pot over medium heat. Add the sliced onion and garlic, season with salt and pepper, and cook for 4 to 6 minutes, stirring occasionally, until soft and lightly golden at the edges.
3. Stir in the harissa or tomato paste along with red-pepper flakes if using. Cook for about 2 minutes, stirring constantly, until the paste darkens slightly and the oil turns a deep orange-red.
4. Add the drained white beans and season lightly with salt and pepper. Use a wooden spoon to gently crush some of the beans against the side of the pot to release their creamy interior.
5. Pour in the broth and add the chopped broccoli rabe stems. Bring to a gentle simmer and cook for 15 to 20 minutes, until the stew thickens to your desired consistency.
6. Add the broccoli rabe leaves and preserved lemon slices or a generous squeeze of fresh lemon juice. Stir until the greens wilt, about 2 minutes.
7. Taste and adjust seasoning with additional salt, pepper, or red-pepper flakes. Ladle into bowls and top with crumbled cheese, chopped herbs, and eggs if using. Finish with a drizzle of olive oil.

Servings and timing

This recipe yields 4 generous servings.
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: approximately 40 minutes

Variations

You can substitute kale, Swiss chard, or spinach for the broccoli rabe if needed. Chickpeas or large lima beans work well in place of white beans. For a smokier flavor without meat, add a pinch of smoked paprika. If you prefer a soupier texture, add an extra 240 ml of broth.

Storage/Reheating

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it thickens too much. This stew also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this stew ahead of time?

Yes, the flavors deepen as it sits, making it even better the next day.

Is this recipe spicy?

It has a gentle heat, but you can easily adjust it by using less or more harissa and red-pepper flakes.

Can I use dried beans instead of canned?

Yes, use about 4½ cups of cooked dried white beans and proceed with the recipe as written.

What can I use instead of preserved lemon?

Fresh lemon juice works well; start with half a lemon and add more to taste.

Can I make this recipe vegan?

Yes, simply omit the cheese and eggs or replace the cheese with a plant-based alternative.

How do I make the stew thicker?

Simmer it longer and crush more beans, or mash some beans separately and stir them in.

What type of pot works best?

A heavy-bottomed pot or Dutch oven helps prevent sticking and cooks the stew evenly.

Can I add other vegetables?

Yes, carrots, zucchini, or celery can be added with the onions for extra depth.

Is this stew suitable for meal prep?

Absolutely, it stores and reheats very well, making it ideal for planned meals.

What should I serve with this stew?

Crusty bread, flatbread, or plain rice pairs nicely and helps soak up the flavorful broth.

Conclusion

Spicy White Bean Stew With Broccoli Rabe is a simple yet deeply satisfying dish that proves humble ingredients can deliver bold results. With its creamy beans, vibrant greens, and warming spice, it’s a reliable recipe you’ll return to again and again, whether you’re cooking for yourself or sharing with family and friends.

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