-3 tablespoons olive oil
-1 small lemon, very thinly sliced, seeds removed
-2 anchovy fillets packed in oil (plant-based anchovy options include: soya sauce, kalamata olives, seaweed, and miso)
-4 garlic cloves, thinly sliced
-½ bunch broccoli rabe, chopped
-Kosher salt and freshly ground black pepper
-2 15-oz. cans cannellini (white kidney) beans, rinsed (you can also make the beans from raw cannellini beans)
-¼ cup fresh flat-leaf parsley leaves
-2 tablespoons finely grated Parmesan, plus more for serving
-Crushed red pepper flakes (optional)
1.Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
2.Add beans and ½ cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 tablespoons Parmesan.
3.Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.