FLAVOR BOOSTER The first step in this recipe is about building flavors, so don’t try to rush it. Similarly, don’t skimp on the handful of chopped parsley added at the end—more than just a garnish, the herb helps brighten and define the other ingredients.

　　

Ingredients

serves 6

　　2 tablespoons olive oil

　　2 medium onions, finely chopped

　　4 garlic cloves, minced

　　Coarse salt and ground pepper

　　8 ounces cremini mushrooms, trimmed and thinly sliced

　　1 bunch broccoli rabe (about 1 pound), trimmed and coarsely chopped

　　2 cans (14.5 ounces each) low-sodium chicken or vegetable broth

　　2 cups water

　　2 cans (15.5 ounces each) cannellini beans, rinsed and drained

　　1/4 cup chopped fresh flat-leaf parsley

　　

Step 1

In a large Dutch oven or other heavy pot, heat oil over medium. Add onions and garlic; season with salt and pepper. Cook, stirring frequently, until onions have softened, 8 to 10 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, 2 to 4 minutes. Add broccoli rabe; cook, stirring, until wilted, 2 to 3 minutes.

　　

Step 2

Add broth and the water; season with salt and pepper. Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, until broccoli rabe is tender, 10 to 15 minutes. Add beans and parsley; simmer until warmed through, about 5 minutes. Serve immediately.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 140

　　

Step 5

Fat: 5.1g (1g Saturated Fat)

　　

Step 6

Protein: 8.1g

　　

Step 7

Carbohydrates: 14.5g

　　

Step 8

Fiber: 4.3g

　　Everyday Food: Light