Description
Mediterranean White Bean Skillet is a nutritious and flavorful one-pan dish packed with tender potatoes, earthy fennel, garlicky greens, and hearty white beans simmered in a rich tomato sauce. Finished with pecorino romano and fresh parsley, this vibrant meal embodies the wholesome essence of Mediterranean cooking.
Ingredients
Scale
Vegetables and 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
Pantry Items
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 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
- 2 teaspoons Italian blend herb
- Kosher salt, to taste
Garnish
- About 1/4 cup pecorino romano cheese, grated
- Fresh parsley, minced
Instructions
- Prepare the broccoli rabe: Blanch the rinsed broccoli rabe in boiling water for 2 minutes to soften slightly. Immediately transfer it to a large bowl of ice water to stop the cooking process. Wring out excess water and let it dry on paper towels. Chop into bite-sized pieces.
- Sauté the vegetables: Heat olive oil in a 10-12 inch skillet over medium heat until shimmering. Add the sliced leeks and potato disks, cooking until the leeks are soft and translucent. Then add chopped fennel and minced garlic, sautéing just about 30 seconds until fragrant.
- Create the tomato paste base: Push the sautéed vegetables to one side of the pan, add a small splash of olive oil to the empty side. Spoon the tomato paste into the oil and sprinkle smoked paprika on top. Stir continuously until a fragrant paste forms, then blend it into the vegetables.
- Add remaining sauce ingredients: Stir in canned tomatoes with juices, white beans, chopped roasted red peppers, sun-dried tomatoes, capers, Italian herbs, and a generous pinch of kosher salt. Mix thoroughly to combine all flavors.
- Simmer to cook potatoes: Reduce heat to medium-low so the tomato mixture simmers gently without sputtering. Cook uncovered for about 15 minutes or until the potato slices are tender enough to be easily crushed in half with a fork.
- Incorporate greens: Stir chopped broccoli rabe and fresh spinach into the skillet. Cook just a few minutes until the spinach wilts and greens are heated through.
- Finish and garnish: Sprinkle grated pecorino romano cheese and minced fresh parsley over the skillet. Taste and adjust salt as needed to enhance flavors. Serve with extra cheese and parsley on the side for additional garnish.
Notes
- This dish is a healthy, Mediterranean diet-inspired meal made entirely in one skillet featuring a nutritious blend of vegetables, greens, and beans.
- Blanching broccoli rabe prevents bitterness and retains vibrant color.
- If you prefer a spicier dish, add a pinch of red pepper flakes when adding the paprika.
- Can be served on its own or with crusty bread for a heartier meal.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 278 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 0 mg
