Broccoli Rabe with White Beans and Potatoes

• 15-oz. can vegetable broth
• 2 cups cooked or rinsed, canned Great Northern or other white beans
• 3 medium potatoes (1 1/2 lbs.), peeled, quartered and sliced
• 2 Tbs. extra-virgin olive oil
• 5 large cloves garlic, minced
• 1 tsp. red pepper flakes, or more to taste
• 2 large bunches broccoli rabe, bottom 3 inches of stems trimmed, remainder cut crosswise in half
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper

1. In medium saucepan, combine potatoes with lightly salted water to cover and bring to a boil over high heat.
2. Reduce heat to medium-low, partially cover and cook until potatoes are fork-tender, about 10 minutes.
3. Drain well and set aside.
4. Meanwhile, in large pot, heat oil over medium heat.
5. Add garlic and pepper flakes and cook, stirring occasionally, 2 minutes.
6. Stir in broccoli rabe, salt, pepper and 1/4 cup water.
7. Cover; cook until broccoli rabe is tender, stirring occasionally, 5 to 8 minutes.
8. Add cooked potatoes, beans and broth and mix well.
9. Increase heat to medium-high and bring to a boil.
10. Cook, uncovered, stirring occasionally, until flavors have blended and mixture is heated through, about 5 minutes.
11. Adjust seasonings to taste and serve hot.

vegetable broth, potatoes, extravirgin olive oil, garlic, red pepper, broccoli rabe, salt, freshly ground pepper

Taken from www.vegetariantimes.com/recipe/broccoli-rabe-with-white-beans-and-potatoes/ (may not work)