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Spicy White Bean Stew With Broccoli Rabe

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This hearty spicy white bean stew combines creamy beans, bitter broccoli rabe, and a harissa-spiced broth into a cozy one-pot meal. Finished with herbs, cheese, and optional eggs, it’s a nourishing, plant-forward dish that’s perfect for any season.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegan

Ingredients

  • 1 large bunch broccoli rabe (about 450 g), stems and leaves separated
  • 60 ml olive oil, plus extra for drizzling
  • 4 garlic cloves, thinly sliced
  • 1 medium red or yellow onion, thinly sliced
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp ground black pepper
  • 2–3 tbsp harissa paste or tomato paste
  • ¼ tsp red-pepper flakes (optional)
  • 3 cans (425 g each) white beans (cannellini, butter, or Great Northern), drained and rinsed
  • 960 ml vegetable broth or halal chicken broth
  • 1 preserved lemon, thinly sliced and seeds removed (or juice of ½ fresh lemon)
  • 60 g feta-style cheese, crumbled (or other salty crumbly cheese)
  • 1 packed cup fresh parsley or cilantro leaves, chopped
  • Eggs, fried or medium-boiled (optional, for serving)

Instructions

  1. Tear broccoli rabe leaves into bite-sized pieces and finely chop the stems; set both aside separately.
  2. In a large heavy-bottomed pot, heat olive oil over medium heat. Add sliced onion and garlic, season with salt and pepper, and sauté for 4–6 minutes until soft and slightly golden.
  3. Stir in harissa or tomato paste and optional red-pepper flakes. Cook for 2 minutes, stirring constantly, until aromatic and darkened.
  4. Add the drained beans and lightly season with salt and pepper. Gently mash some beans against the side of the pot to release creaminess.
  5. Pour in the broth and add chopped broccoli rabe stems. Bring to a gentle simmer and cook uncovered for 15–20 minutes until the stew thickens.
  6. Add the broccoli rabe leaves and preserved lemon or lemon juice. Stir until greens wilt, about 2 minutes.
  7. Taste and adjust seasoning. Serve hot, topped with crumbled cheese, chopped herbs, eggs if using, and a drizzle of olive oil.

Notes

  • Use fresh lemon juice if preserved lemon isn’t available.
  • Crush more beans for a thicker texture or add broth for a soupier version.
  • Can be made vegan by omitting cheese and eggs or using plant-based alternatives.

Nutrition

Find it online: https://savorymomskitchen.com/spicy-white-bean-stew-with-broccoli-rabe/