Ingredients

• 3 tablespoons olive oil
• 1 small lemon, very thinly sliced, seeds removed
• 2 anchovy fillets packed in oil
• 4 garlic cloves, thinly sliced
• 1/2 bunch broccoli rabe, chopped
• Kosher salt, freshly ground pepper
• 2 15-ounce cans cannellini (white kidney) beans, rinsed
• 1/2 cup fresh flat-leaf parsley leaves
• 2 tablespoons finely grated Parmesan, plus more for serving
• Crushed red pepper flakes (optional)

Browse by ingredient

Instructions

1. 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 and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
2. Add beans and 1/2 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 tablespoons Parmesan.
3. Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.