Ingredients
2 tablespoons olive oil
2 medium onions, 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) reduced-sodium chicken broth
2 cans (15 ounces each) cannellini beans, rinsed and drained
1/4 cup chopped fresh parsley
Preparation
In a large Dutch oven or 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 until wilted, 2 to 3 minutes.
Add broth and 2 cups water; season with salt and pepper. Bring to a boil, and 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.
