Rapini with Cannellini Beans & Diced Tomatoes
A vibrant, nutritious Italian-inspired dish with bitter greens, creamy beans, and sweet tomatoes.
Ingredients
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1 bunch rapini (broccoli rabe), trimmed and chopped
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1 can (15 oz) cannellini beans, drained and rinsed
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1 can (14.5 oz) diced tomatoes, with juices (or fresh tomatoes, diced)
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3 cloves garlic, minced
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1 small onion, finely diced
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¼ tsp red pepper flakes (optional, for heat)
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2 tbsp olive oil
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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½ cup vegetable broth (or water)
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Lemon zest or a splash of lemon juice (optional, for brightness)
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Grated Parmesan or pecorino cheese (optional, for serving)
Instructions
1️⃣ Prep the Rapini
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Blanch rapini in boiling water for 2 minutes to reduce bitterness, then drain and set aside. (Skip if you prefer a more bitter taste.)
2️⃣ Sauté Aromatics
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Heat olive oil in a large skillet over medium heat.
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Add onion and sauté until translucent (~3 min).
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Stir in garlic and red pepper flakes, cooking until fragrant (~1 min).
3️⃣ Cook Tomatoes & Beans
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Add diced tomatoes (with juices) and simmer for 3–4 minutes.
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Stir in cannellini beans, salt, and pepper. Cook for 2 more minutes.
4️⃣ Combine with Rapini
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Add the blanched rapini and vegetable broth.
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Simmer for 5–7 minutes, until rapini is tender and flavors meld.
5️⃣ Finish & Serve
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Adjust seasoning, add lemon zest/juice if desired.
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Garnish with Parmesan cheese and a drizzle of olive oil.
Serving Suggestions
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🍞 With Bread: Serve over toasted crusty bread or alongside garlic bread.
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🍝 Pasta Pairing: Toss with cooked pasta (orecchiette is classic!).
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🥗 Protein Boost: Top with a poached egg or grilled sausage.
Why This Works
✅ Balanced Flavors: Bitter rapini + sweet tomatoes + creamy beans.
✅ Nutritious: High in fiber, vitamins (A, C, K), and plant-based protein.
✅ Meal-Prep Friendly: Tastes even better the next day!
