Tuscan Seafood Medley with White Beans and Greens

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.