White Beans with Broccoli Rabe and Lemon

INGREDIENTS

• 1/2 cup fresh flat-leaf parsley leaves
• Kosher salt, freshly ground pepper
• 3 tablespoons olive oil
• 2 anchovy fillets packed in oil
• Crushed red pepper flakes (optional)
• 2 tablespoons finely grated Parmesan, plus more for serving
• 2 15-ounce cans cannellini (white kidney) beans, rinsed
• 1/2 bunch broccoli rabe, chopped
• 1 small lemon, very thinly sliced, seeds removed
• 4 garlic cloves, thinly sliced