Yield: 4 servings

Ingredients

  • 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
  • ¼ cup (60 ml) olive oil, plus more for drizzling
  • 4 garlic cloves, thinly sliced
  • 1 medium red or yellow onion, thinly sliced
  • Kosher salt and black pepper
  • 2 to 3 tablespoons (30-45 grams) harissa or tomato paste
  • Red-pepper flakes (Aleppo peppers work well)
  • 3 (15-ounce) cans large beans, such as pinto, navy, cannellini, butter or great Northern, drained and rinsed
  • 4 cups (960 ml) vegetable broth
  • 1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing
  • 1 cup (about 60 grams) parsley or cilantro, leaves and tender stems
  • 2 ounces (56 grams) feta or other salty cheese, such as queso fresco or pecorino, crumbled (optional)
  • Fried or medium-boiled eggs, for serving (optional)

Preparation

Step 1
Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about ¼-inch pieces; set aside.

Step 2
Heat ¼ cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.

Step 3
Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.

Step 4
Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.

Step 5
Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you’ve reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.

Step 6
Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper, and more red-pepper flakes if you want it spicier.

Step 7
Serve with feta and parsley, and with eggs, if you like.