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Chard and White Bean Stew


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  • 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



Step 1

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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