White Bean Stew With Swiss Chard And Tomatoes Recipes

ROASTED TOMATO AND WHITE BEAN STEW

Steps:

• Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
• In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
• When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
• When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
• Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

QUICK WHITE BEAN STEW WITH SWISS CHARD AND TOMATOES

Steps:

• Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water.
• In the saucepan, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute. Add the tomatoes and bring to a boil. Add the beans and simmer over moderately high heat for 3 minutes. Add the chard and simmer over moderate heat until the flavors meld, 5 minutes. Season the stew with salt and serve.

QUICK WHITE BEAN STEW WITH SWISS CHARD AND TOMATOES RECIPE

Steps:

• Bring a saucepan of water to a boil
• Add the chard and simmer over moderate heat until tender, 8 minutes
• Drain the greens and gently press out excess water
• In the saucepan, heat the oil
• Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute
• Add the tomatoes and bring to a boil
• Add the beans and simmer over moderately high heat for 3 minutes
• Add the chard and simmer over moderate heat until the flavors meld, 5 minutes
• Season the stew with salt and serve

SWISS CHARD WITH GARBANZO BEANS AND FRESH TOMATOES

Steps:

• Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.

SPRING CLEANING RIBOLLITA

Steps:

• In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add leek and cook, stirring occasionally, until softened, 3 minutes. Add carrot, Swiss chard stems and the remaining 2 tablespoons of oil. Season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hands, stir them in with their juice and cook, stirring occasionally, until all of the liquid is reduced and the mixture is thick, about 5 minutes. Add zucchini, basil sprigs, thyme sprigs, Swiss chard leaves and 8 cups of water, and season with salt and pepper.
• Bring to a boil over high heat, then reduce to medium-high and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in peas, beans and bread, and cook, stirring and mashing up the bread, until most of the bread dissolves and soup thickens, about 10 minutes. Discard basil and thyme sprigs, and season with salt and pepper to taste.
• Divide soup among bowls and finish with the chopped basil. Garnish with cheese, if desired.

WHITE BEAN STEW WITH SWISS CHARD AND TOMATOES

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.

CHARD AND WHITE BEAN STEW RECIPE

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 :)