Serve this hearty dish in large, shallow bowls, with hard-crusted Italian bread for sopping up every luscious drop of juice. Pair it with roasted red peppers for a lovely meal.

Serves 6

3 Large, red skin potatoes, cut into ½ inch slices
3 Tablespoons extra virgin olive oil
5 Large cloves garlic, finely chopped
2 Teaspoons crushed red pepper flakes
2 Teaspoons fennel seeds
2 Large bunches broccoli rabe, bottom
3 inches of tough stems discarded salt and pepper
3/4 Cup water
1 Lb. Can about 2 cups cooked great northern beans or other large white beans, with liquid

Cook the potatoes in lightly salted boiling water for about 5 minutes or until just fork-tender. Drain and set aside. Heat the oil in a large pot over medium heat. Add the garlic, crushed red pepper, and fennel seeds. Cook for 2 minutes, stirring occasionally, until just golden, but not too dark. Add the broccoli rabe, salt and pepper, then, using tongs, toss to coat. Add the water, cover, and cook for about 15 minutes, stirring occasionally, until the broccoli rabe is just tender. Add the cooked potatoes and the beans with their liquid. Stir to combine. Continue cooking, uncovered, for 5-10 minutes, stirring occasionally, until heated through. Taste for seasonings.