This is a quick weeknight recipe that relies on the charred goodness of the roasted broccoli add flavor to the tomato-white bean combo.

Preheat the oven to 400.

Separate the stems and florets of 1 bunch of Broccoli.  Cut the florets into small pieces.  Peel the stems and then cut into strips.

Trim, clean and slice 1 leek.  Toss with the broccoli in a bowl with 2 T. olive oil and 1/4 t. salt.  Arrange in a single layer on a baking sheet.

Roast the broccoli/leek combo until the vegetables begin to brown, then stir and continue to roast.  When they are tender, add the juice of 1 lemon and deglaze the pan.  Remove from heat.

While the vegetables are roasting, peel and mince 5 cloves of garlic.  Saute in 2 T. olive oil over medium heat until soft, then add 4 C. diced canned tomatoes (preferably “fire roasted”) and their liquid.  Bring to a boil and then simmer.

When the vegetables are done cooking, drain the liquid from two 12-oz cans Cannellini or other white beans, and add the beans to the tomatoes. Taste and season with salt and pepper.

Add the broccoli to the saucepan and let it simmer for a minute or two.  Use a hand blender to puree about half the stew — you want some whole beans and pieces of broccoli to remain.  Taste again and season.

Serve the stew with croutons or toasted bread and grated parmesan.