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Ingredientes
- 3 med potatoes, (1 1/2 lbs.), peeled quartered and sliced
- 2 Tbsp. extra-virgin extra virgin olive oil
- 5 lrg garlic cloves, chopped
- 1 tsp red pepper flakes, or possibly more to taste
- 2 bn broccoli rabe, large bunches bottom 3 inches of stems trimmed remainder cut crosswise in half
- 1/4 tsp salt
- 1/4 tsp freshly grnd pepper
- 2 c. cooked or possibly rinsed canned Great Northern Or possibly other white beans
- 15 ounce canned vegetable broth
Direcciones
- 6 SERVINGS DAIRY-FREE
- In this deliciously different stew, the mildly bitter taste of the broccoli rabe is a nice complement to the starchy white beans and potatoes. Serve it in large, shallow soup bowls with hardcrusted Italian bread to soak up all the luscious sauce.
- In medium saucepan, combine potatoes with lightly salted water to cover and bring to a boil over high heat. Reduce heat to medium-low, partially cover and cook till potatoes are fork-render, about 10 min. Drain well and set aside.
- Meanwhile, in large pot, heat oil over medium heat. Add in garlic and pepper flakes and cook, stirring occasionally, 2 min. Stir in broccoli rabe, salt, pepper and 1/4 c. water. Cover; cook till broccoli rabe is tender, stirring occasionally, 5 to 8 min.
- Add in cooked potatoes, beans and broth and mix well. Increase heat to medium-high and bring to a boil. Cook, uncovered, stirring occasionally, till flavors have blended and mix is heated through, about 5 min. Adjust seasonings to taste and serve warm
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 6 servings | |
| Calories 107 | |
| Calories from Fat 41 | 38% |
| Total Fat 4.61g | 6% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 387mg | 16% |
| Potassium 351mg | 10% |
| Total Carbs 15.12g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.27g | 1% |
| Protein 1.83g | 3% |
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