Description
A vibrant Mediterranean White Bean Skillet featuring nutrient-packed broccoli rabe, tender fingerling potatoes, aromatic fennel, and hearty beans simmered in a flavorful tomato sauce infused with smoked paprika, sun-dried tomatoes, and Italian herbs. This one-pan dish is garnished with pecorino romano and fresh parsley for a satisfying, wholesome meal perfect for a healthy diet.
Ingredients
Scale
Vegetables & Greens
- 1 bunch broccoli rabe (rapini), rinsed
- 1 large leek, sliced thinly into quarter moons
- 4 small fingerling potatoes, sliced into 1/8″ disks
- 1 small bulb fennel, chopped
- 3 cloves garlic, minced
- 1 large roasted red pepper, chopped
- 1 handful fresh spinach, chopped
Canned & Jarred
- 15 ounces canned crushed or diced tomatoes (with juices)
- 15 ounces canned Great Northern or Cannellini beans
- 1/2 cup chopped sun-dried tomatoes
- 1 tablespoon nonpareil capers
Pantry & Seasonings
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 2 teaspoons Italian blend herb
- Kosher salt, to taste
Garnish
- About 1/4 cup pecorino romano cheese, grated
- Fresh parsley, minced
Instructions
- Prepare Broccoli Rabe: Blanch the broccoli rabe in boiling water for 2 minutes. Immediately transfer to a large bowl of ice water to stop the cooking process. Wring out excess water and pat dry using paper towels, then chop into bite-sized pieces.
- Sauté Base Vegetables: Heat olive oil in a 10-12 inch skillet over medium heat until shimmering. Add leeks and sliced fingerling potatoes, cooking until the leeks are soft. Then add chopped fennel and minced garlic, sautéing until the garlic becomes fragrant, about 30 seconds.
- Create Tomato Paste Mixture: Push the cooked vegetables to one side of the skillet and add a splash of olive oil to the cleared space. Add tomato paste and sprinkle smoked paprika on top. Stir until the paste becomes fragrant, then mix it thoroughly with the vegetables.
- Add Remaining Ingredients: Incorporate the canned crushed tomatoes (with juices), beans, roasted red pepper, sun-dried tomatoes, capers, Italian herbs, and a healthy pinch of kosher salt. Stir everything well to combine.
- Simmer: Reduce heat to medium-low to prevent the tomatoes from sputtering. Cook uncovered for about 15 minutes or until the potato slices are tender enough to be easily crushed in half with a spatula or fork.
- Finish with Greens: Stir in the blanched broccoli rabe and chopped spinach. Cook for a few more minutes until the spinach wilts.
- Garnish and Serve: Sprinkle pecorino romano cheese and fresh parsley over the skillet. Taste and adjust salt if needed. Serve with additional cheese and parsley on the side for garnishing.
Notes
- This dish is a healthy Mediterranean-inspired skillet meal combining vegetables, greens, and beans all cooked in one pan.
- Blanching the broccoli rabe helps reduce bitterness and preserves its bright green color.
- Using smoked paprika adds a subtle smoky depth to the tomato base.
- You can swap fingerling potatoes with small new potatoes or Yukon gold for similar texture.
- For a vegan version, omit the pecorino romano cheese or use a plant-based alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 278 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 5 mg
