Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Broccoli Raab & Cannellini Beans over Garlic Bread

Scott Phillips

Servings: two amply.

How many slices of bread you toast depends on the size of the loaf.


  • 1 bunch broccoli raab, washed
  • 1-1/2 Tbs. extra-virgin olive oil; more for drizzling
  • 1 small onion, finely chopped
  • 1-1/2 to 2 tsp. finely chopped fresh rosemary
  • 2 cloves garlic, minced, plus 1 whole clove to rub on the toast (see Tips on mincing garlic  )
  • Dried red chile flakes to taste
  • 15-oz. can cannellini beans, rinsed and drained
  • Salt and freshly ground black pepper to taste
  • 2 to 4 thick slices sturdy country-style bread, preferably sourdough
  • Lemon wedges or red-wine vinegar

Nutritional Information

  • Calories (kcal) : 460
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 0
  • Sodium (mg): 1090
  • Carbohydrates (g): 72
  • Fiber (g): 13
  • Protein (g): 16


  • Peel the larger stems of the broccoli raab and slice them thinly. Chop the leaves coarsely. Heat the olive oil in a 10-inch skillet. Add the onion and rosemary and cook over medium-high heat until the onion softens and begins to color, about 5 minutes. Add the minced garlic and a pinch or two of chile flakes and cook 1 minute longer. Add the chopped raab leaves and stems along with 1 cup of water and cook, stirring occasionally, until the raab is wilted, about 5 minutes. Add the beans (and more water as needed) until the greens are cooked, about another 15 minutes. Season well with salt and pepper.
  • Meanwhile, toast the bread on the grill or under the broiler. Rub one side of the toast all over with the reserved garlic clove. Set a slice or two of bread on each plate. Spoon the beans and greens over the toast. Drizzle olive oil liberally over the beans and greens. Top with a squeeze of lemon juice or a splash of red-wine vinegar.
  • Cover the toast with a layer of shaved Parmesan, Asiago, or Monterey Dry Jack cheese before adding the greens and beans. Or shave thin flakes of cheese over the sandwich.
  • Cover the toast with a layer of thinly sliced fresh mozzarella cheese and broil it until the cheese bubbles and melts. Top with the beans and greens.
  • Try milder greens, such as chard or spinach. Collards are also good, but they’ll take longer to cook.
  • Try French green lentils in place of the beans and garnish with a sieved or crumbled hard-cooked egg.


Rate or Review

Reviews (5 reviews)

  • grlup | 10/30/2016

    Loved this. Easy to put together. Tasty. I shaved Parmesan on top; can't miss with that addition. This would make a filling meal without the bread too, just in case one is watching their carbs. Just ladle it into a soup bowl and voila! Perfection.

  • loubaby | 08/29/2012

    excellent; love it everytime

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial