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Swiss Chard and White Bean Stew

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Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

  • 1 pound  Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned
  • 3 tablespoons  olive oil
  • 1 cup  (5 1/4 ounces) chopped carrots
  • 1 cup  (5 ounces) chopped celery
  • 1 cup  (4 1/4 ounces) chopped shallots, about 4 medium
  • 2 garlic cloves, finely chopped
  • 1 cup  dry white wine
  • 2 15-ounce cans (or about 3 3/4 cups) white beans, drained and rinsed
  • 2 cups  (or more to taste) vegetable broth
  • 1 cup  pureed tomatoes
  • Salt and freshly ground black pepper
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • Garnishes: Toasted bread slices, chopped fresh parsley and grated Parmesan cheese

Instructions

  • Bring medium pot of salted water to boil.
  • Cook chard for one minute, then drain and squeeze out as much extra water as possible. Coarsely chop chard.
  • Wipe out medium pot to dry it, and heat olive oil over medium.
  • Add carrots, celery, shallots and garlic and saute for 15 minutes.
  • Add wine (scraping up any bits that have stuck to the pot) and cook it until it reduced by three-fourths.
  • Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, thyme and bay leaf and bring to a boil.
  • Reduce heat to medium-low and simmer for 20 minutes.
  • Add chard and cook for 5 minutes more. Remove thyme and bay leaf. Add more broth if you’d like a thinner stew and adjust salt and pepper to taste.
  • Ladle the stew over thick piece of toasted country bread or baguette that has been rubbed lightly with half a clove of garlic, drizzle with extra virgin olive oil and freshly grated cheese.

Notes

Courtesy of Smitten Kitchen