Broccoli Rabe with Farro and White Beans

Looking for a hearty, plant-forward dish that’s packed with fiber, protein, and flavor?

This Broccoli Rabe with Farro and White Beans is a Mediterranean-inspired bowl that’s simple, nourishing, and ready in under 30 minutes. The slightly bitter greens balance beautifully with creamy white beans, nutty farro, and a touch of heat from red pepper flakes.

Serve it as a satisfying vegetarian main or a vibrant side dish alongside grilled chicken or fish.

Ingredients

• 4 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• ½ teaspoon red pepper flakes (adjust to taste)
• 1 lb broccoli rabe, trimmed and chopped
• ½ cup cooked farro
• 1 (15-oz) can white beans (such as cannellini), drained and rinsed
• ¼ cup chicken or vegetable stock
• Salt and pepper to taste
• Grated Parmesan cheese (optional for topping)

Directions

1. Cook the farro: Cook the farro according to the package directions. Set aside.
2. Sauté aromatics: In a medium saucepan, heat olive oil over medium heat. Add garlic and red pepper flakes. Sauté until the garlic begins to brown and becomes fragrant, about 1–2 minutes.
3. Add the vegetables and beans: Stir in the chopped broccoli rabe, white beans, and broth. Season with salt and pepper. Cook 4–6 minutes, stirring occasionally, until the greens are tender and bright.
4. Combine and finish: Add the cooked farro and toss well to combine. Heat for an additional 2 minutes until warmed through.
5. Serve: Top with grated Parmesan cheese, if desired. Serve warm as a main or side dish.

Tips

• For a vegan version, skip the Parmesan or use nutritional yeast for a savory boost.
• Substitute spinach or kale if you prefer milder greens.
• Add a squeeze of fresh lemon juice just before serving to brighten the flavors.

Why We Love It

This dish delivers a powerhouse combo of nutrients:

• Farro adds plant-based protein and slow-digesting fiber for lasting energy.
• White beans contribute extra protein and gut-friendly fiber.
• Broccoli rabe is rich in vitamins A, C, and K, and its bitterness helps stimulate digestion.