Spicy White Bean Stew with Broccoli Rabe & Preserved Lemon

Stew:

2 x 15 oz. Canned White Beans (Cannellini or Other), Drained & Rinsed 

1 Bunch Broccoli Rabe

1 x 16 oz. Jar Saturday Sauce

32 oz. Vegetable Stock

1 x Preserved Lemon, Deseeded & Chopped

1/2 Cup Water

• Break down your broccoli rabe by separating stems and leaves. Wash your leaves and chop into bite size pieces. Set aside.
• Discard the ends of your stems. Separate the broccoli flower from the stems, and wash both your trimmed stems and the broccoli flowers. Cut your stems into small pieces (about 1/4-1/2 inch). 
• In a soup pot, combine your entire jar of Saturday Sauce, beans, and vegetable stock and bring to a boil over medium heat. Add in your chopped broccoli rabe stems (including broccoli). Cover and let simmer on low-medium heat. 
• After your stew has thickened, add in 1 chopped preserved lemon.
• Add in your chopped broccoli rabe leaves and 1/2 cup water. Cover and cook to wilt the greens.
• Serve with or without the optional toppings below and enjoy! 

Optional Toppings:

Crumbled Feta

Jammy Egg (2-4)

Fresh Parsley, Chopped

Sea Salt

Pepper (I used Aleppo Pepper) 

• In a separate pot, cook your jammy eggs (boil time is 6.5 mins). Cool your eggs and peel, slicing in half and topping with salt and pepper (I used Aleppo pepper). 
• Top your stew with desired toppings: crumbled feta, egg, and chopped fresh parsley. 

Suggested Pairing: 

• Toasted bread of your liking (pictured here with toasted Knead Love Herby sourdough) with labneh & za'atar.