Broccoli Rabe and Beans with Broth over Garlic Toast

A great dish to serve on a rainy or cold night.  Serving with the broth and toasted garlic bread soothes the soul.  Enjoy!
 

• 4 garlic cloves, minced
• 1 stick butter, room temperature
• 1 loaf Italian bread, cut lengthwise
• ½ t salt
• 2 T fresh parsley, chopped
• ¼ c parmesan

Preheat oven to 425 degrees.
 
Line a baking sheet with foil and set aside.
 
Place the butter garlic, salt, and parsley in a bowl and mix until incorporated.  Spread bread with garlic butter and sprinkle with parmesan cheese.   Bake for ten 10 minutes –until butter mixture melts and the bread is toasted.
 

• 2 c dried cannellini beans, soaked overnight and drained
• water
• 1 onion, studded with 12 whole cloves
• 2 large carrots
• 3 bay leaves
• ¼ c olive oil
• 1 bunch of broccoli rabe, cut into pieces
• 6 garlic cloves, chopped
• salt and pepper to taste
• shaved parmesan

 
Place the beans in a large pot with enough water to cover by two inches.   Add the onion, carrots and bay leaves.  Over medium-high, and bring the beans to a boil. Continue to boil for five minutes, then reduce the heat to a simmer, cover, and cook for one hour.
 
Remove the onion, carrots and bay leaves and drain the beans, reserving all of the cooking liquid.
 
Place the olive oil in a large skillet over medium heat and stir in the broccoli rabe.  Cook for eight minutes and stir in the garlic.  Cook for two minutes and stir in the beans, one and a half cups of the reserved cooking liquid and salt and pepper.   Cook for three minutes.
 
Place a piece of the toast in shallow serving bowls.   Drizzle with olive oil and spoon the bean mixture and broth on top.  Sprinkle with the shaved parmesan and serve hot.