White Bean & Roasted Root Vegetable Stew With Parmesan & Broccoli Rabe
From Anna Herman6 serving(s)
1 teaspoon salt
1. In a medium saucepan, place the beans and 1 teaspoon of salt with enough water to cover by a few inches. Bring to a boil and then turn heat down to a simmer and precook beans for 20 to 30 minutes until not quite tender. Drain the cooking liquid from the pan.
2. While the beans are cooking heat the oven to 425 degrees. Toss the root vegetables and the onion with the olive oil and spread on a rimmed baking sheet. Season well with salt and pepper. Place in the oven and cook for 15 to 20 minutes until the vegetables are browned and softened. Add the garlic for the last 5 minutes in the oven.
3. Add these roasted vegetables along with the celery, rosemary, stock, and heel of cheese to the drained beans. Cook for 30 to 40 minutes, stirring regularly until the beans are soft.
4. Five to 10 minutes before serving, add the chopped broccoli rabe or chard and let cook until just soft or wilted. Taste and adjust seasoning as needed. Serve with lots of freshly ground black pepper, a sprinkle of grated cheese, and chopped parsley as desired. (For a soupier dish use more stock.)
Per serving (based on 6): 210 calories, 10 grams protein, 28 grams carbohydrates, 5 grams sugar, 9 grams fat, 2 milligrams cholesterol, 990 milligrams sodium, 10 grams dietary fiber.