75 minutes
A hearty and flavorful Tuscan-inspired dish featuring a medley of seafood, white beans, and greens, perfect for a nutritious and satisfying meal.
Clams, scrubbed clean
0 lb
Dried White Beans, soaked overnight and drained
cups
Fennel Bulb, thinly sliced
each
Broccoli Rabe, trimmed and chopped
bunch
tablespoons
Garlic, minced
cloves
Onion, finely chopped
each
cups
cups
Red Pepper Flakes, optional
teaspoons
to taste
to taste
Parsley, chopped
to garnish
to serve
1. Bean Prep
In a large pot, cover the soaked white beans with water. Bring to a boil, reduce heat, and simmer until tender, about 1 hour. Drain and set aside.
2. Vegetable Prep
While beans are cooking, prepare the fennel and broccoli rabe. Set them aside.
3. Sauté the Base
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the garlic and onion, and cook until translucent, about 3-4 minutes.
4. Add the Fennel
Stir in the sliced fennel and cook until slightly softened, about 5 minutes.
5. Deglaze with Wine
Pour in the white wine, scraping any brown bits off the bottom of the pan, and let it reduce by half, about 3 minutes.
6. Simmer the Broth
Add the seafood or vegetable broth, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
7. Cook the Clams
Add the clams to the pan, cover, and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
8. Add Greens and Beans
Stir in the cooked white beans and chopped broccoli rabe. Cook until the greens are wilted and everything is heated through, about 3 minutes.
9. Garnish and Serve
Remove from heat, garnish with fresh parsley, and serve with lemon wedges on the side.
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