Swiss Chard and White Bean Stew

Fall is here and it's time to warm up with a hearty Swiss Chard and White Bean Stew!

Course Main Course, Soup

Cuisine Italian

Keyword swiss chard, white beans, swiss chard white bean stew, stew, fall meals

Prep Time 20

Cook Time 34

Servings servings

Calories 110.5kcal

Author Nadia Fazio

Ingredients

1 large onion, diced
2 carrots, diced
2 stalks celery, diced
1 clove garlic, minced
1 bunch swiss chard, rinsed, tough stems removed and roughly shopped
1 cup diced tomatoes, fresh or canned
salt, to taste
5 cups chicken broth ,
1 540 ml can of white beans, rinsed
1 Parmigiano rind, optional
2 bay leaves

US Customary - Metric

Instructions

In a large pot, heat olive oil on medium-high heat and add onions, carrots and celery. Cook, stirring, for 5 minutes.
Add garlic and swiss chard and cook for 3 minutes.
Stir in diced tomatoes and cook for 4 minutes.
Pour in chicken stock and bring to a boil. Add white beans, Parmigiano rind (if using) and bay leaves. Lower to a simmer and cook for 30 minutes, until the vegetables are tender. Adjust salt, if necessary.
Remove and discard the Parmigiano rind and bay leaves. Serve hot with Parmigiano cheese at the table, if desired.

Notes

If you don't have access to swiss chard in your garden, a great substitution would be escarole.

I used fresh tomatoes from my garden to flavor the stew as well as add color. Blanch the tomatoes by scoring the bottom with an X and adding to boiling water for about one minute, until the skin splits open. Allow to cool, peel off the skin and dice. If you're making this soup when fresh garden tomatoes are not available, simply used canned diced tomatoes.

You can serve it as is, or add some cooked pasta or rice to the stew.

Adding a parmesan rind to your soups and stews is one of the best. ways to flavor your broth.

Nutrition