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Rapini with white beans

A classic take on some tasty Tuscan flavours, earthy rapini is tamed with a creamy white bean purée and pops of garlic, chilli, lemon and Parmigiano Reggiano.



White Beans

  • Oil, for sweating
  • 1 large yellow onion, peeled and thinly sliced
  • 1 leek, white and light green parts only, washed and thinly sliced
  • 4 cloves garlic, crushed
  • 2 19-oz (538g) cans white kidney beans, drained
  • 1 1/2 cups (350ml) vegetable stock
  • 2 tablespoons (30ml) butter, room temperature
  • Salt, to season


  • 2 bunches rapini
  • 4 quarts (3.8L) vegetable stock
  • Olive oil, for tossing
  • Salt, to season
  • 4 garlic cloves, grated
  • 1/2 teaspoon (2.5ml) red pepper flakes
  • 1 lemon, juice and zest
  • 1/4 cup (60ml) parsley, leaves only, roughly chopped
  • 1/8 cup (30ml) marjoram, leaves only, roughly chopped


  • 1 tablespoon (15ml) vin cotto
  • 1/4 cup (60ml) parmesan, grated


White Beans

  1. Heat oil in a medium saucepan over medium heat until shimmering. Add the onion and sweat for four to five minutes, until tender and translucent.
  2. Add the leek and sweat until just softened, three to four minutes.
  3. Add the garlic and cook until fragrant, one to two minutes.
  4. Add the beans to the pan and mix until well combined. Pour in the vegetable stock and bring to a simmer over medium heat.
  5. Carefully transfer the mixture to a blender and blend on high until smooth.
  6. Add the butter while blending and mix until incorporated.
  7. Season the purée well with salt.
  8. Transfer to a small saucepan and keep warm until needed.


  1. Wash and dry the rapini, trimming any excess leaves.
  2. Preheat the grill to high.
  3. Bring the vegetable stock to a boil in a large pot and blanch the rapini for four to five minutes, until bright green and crisp-tender.
  4. Strain the rapini out of the stock and into a large bowl.
  5. Toss with olive oil and salt, then grill for three to four minutes, until charred.
  6. In a bowl, combine the grilled rapini with the garlic, chilli flakes, lemon juice and zest, parsley, and marjoram. Toss to combine and keep warm


  1. Spread some of the warm purée onto a warmed serving platter.
  2. Mound the rapini on top of the purée.
  3. Drizzle the vin cotto over the rapini and sprinkle with the Parmesan.
  4. Serve immediately. Enjoy! 

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