tried some new recipes this weekend from the martha stewart everyday food jan/feb 2008 magazine. i love heading to the grocery store with list in hand and picking up fresh veggies to use in a new receipe. it's healthy for you and we freezed the left overs to enjoy on a cold winter's night. served with crusty bread, this one is easy to make:
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
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.
serves 6.
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