Adapted from Bon Appetit
3 tablespoons olive oil
1 small lemon, very thinly sliced, seeds removed
4 garlic cloves, thinly sliced
½ bunch broccoli raab, chopped after removing the bottom two inches of stem
Kosher salt 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 the 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 a 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.