You can whip up this Chard and White Bean Stew in less than 30 minutes, but I also like when it sits longer and gets mushy and warm, it doesn't look as pretty, but it is good. You can serve with meat or fish or it is a complete meal on it's own.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 bunch Swiss chard, ribs and stems removed, cleaned and chopped
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 can cannellini beans, drained and rinsed
- 1 cups water or broth
- 1/2 cup sun sliced dried tomatoes
- Sprig rosemary, chopped
- 1 bay leaf
- 1/2 teaspoon salt, to taste
- Freshly ground black pepper
In medium deep pot, heat olive oil over medium high heat. Add onion and sauté 5 minutes. Add garlic and chard. Saute for another 5 minutes. Add beans, broth and sun dried tomatoes. Stir and add rosemary, bay leaf and salt and pepper to taste. Bring to a boil and then allow to simmer 20-30 minutes.
Serve on it's own with some crusty bread or use it over pasta with some Parmesan cheese.