White Bean with Broccoli Raab

Inspired by Bon Appétit


  • 3 tablespoons olive oil

  • 1 small lemon, very thinly sliced, seeds removed

  • 4 garlic cloves, thinly sliced

  • ½ bunch broccoli raab, stems, leaves, and florets chopped

  • sea salt (coarse ground or flakes) and freshly ground black pepper

  • 2 15-oz. cans cannellini (white kidney) beans, rinsed

  • ¼ cup fresh flat-leaf parsley leaves

  • 2 tablespoons finely grated Parmesan, plus more for serving

  • Crushed red pepper flakes (optional)


  • Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots, about 5 minutes. Add broccoli raab; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.

  • Add beans and ½ cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 Tbsp. Parmesan.

  • Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.