Recipe: NYTimes Cooking
Total Time: 2 hrs (but we cooked dried beans – probably 1 hr with canned)
Review: We’ve talked about our love of Acqua Cotta on the blog before and post-holidays, that’s all we really want. So when we saw Alison Roman’s Spicy White Bean Stew w/ Broccoli Rabe on NYTimes cooking, it was no question we were going to try it out. And it did not disappoint.
To capitalize on the ‘clean out the fridge’ situation, we substituted in Rainbow Chard, Small White Beans, and used bean broth in addition to Chicken Broth. But this isn’t one of those situations where we substituted a bunch of sh*t and then it turned out terrible. The soup is super flexible and these substitutes worked out great! The broth is light and healthy, the feta adds richness and tang, and the cilantro makes everything bright. SO GOOD