Chard And White Bean Stew Recipes

WHITE BEAN STEW WITH SWISS CHARD AND TOMATOES

White Bean Stew With Swiss Chard and Tomatoes image

Make and share this White Bean Stew With Swiss Chard and Tomatoes recipe from Food.com.

Provided by sharkycharming

Categories Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips
1/4 cup extra virgin olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 (26 ounce) can diced tomatoes
1 (15 ounce) can cannellini beans, drained and rinsed
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Add chard to a large pot of boiling water and simmer over moderate heat until tender, 8 minutes. Cool slightly, then drain and gently squeeze out excess liquid.
In the same saucepan, heat oil over medium-low heat, and cook garlic and crushed red pepper flakes until garlic is golden, 1 minute.
Add tomatoes and bring to a boil. Add beans and simmer over medium-high heat for 3 minutes.
Add the chard and simmer over medium heat until the flavors meld, 3 to 4 minutes. Season with salt and pepper, and serve.

Nutrition Facts : Calories 288.8, Fat 15, SaturatedFat 2.1, Sodium 1098.8, Carbohydrate 31.9, Fiber 11.6, Sugar 9.3, Protein 11.4

CHARD AND WHITE BEAN STEW RECIPE

Chard and White Bean Stew Recipe image

Provided by GuidingVegan

Number Of Ingredients 14

Ingredients

1 pound Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned
3 tablespoons olive oil
2 large carrots, chopped
4 ribs celery, chopped
4-6 large shallots, chopped
4 garlic cloves, finely chopped
2 cup dry white wine
2 15-ounce cans (or about 3 3/4 cups) white beans, drained and rinsed
3 cups (or more to taste) vegetable broth
1 can diced tomatoes
Salt and freshly ground black pepper
1/2 tbsp dried thyme
1 bay leaf
Toasted bread slices

Steps:

Bring medium pot of salted water to boil. Cook chard (or any heavier green; no need to precook baby spinach) 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 saute for 15 minutes. Add garlic last 3-5 minutes. Add wine (scraping up any bits that have stuck to the pot) and cook it until it reduced by three-fourths. Pour 1 can beans in food processor. Then add broth, 1/2 can tomatoes, a few pinches of salt, freshly ground black pepper. Ladel 2 scoops of broth into food processor. Then add the rest of the tomatoes, beans, thyme and bay leaf. Puree the mixture and add to pot. Bring to boil. Reduce heat to medium-low and simmer for 30 minutes. Add chard and cook for 5 minutes more. Remove bay leaf. Add more broth if you'd like a thinner stew and adjust salt and pepper to taste. Serve with buttered whole grain toast :)

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