With all the chard and tomatoes, I started searching for a recipe that would use some of them. There are quite a few good sounding recipes, but this one won out. She served this with crusty bread, and a poached egg on top, but I skipped the poached egg. It does look interesting, though. Perhaps next time?
Chard and White Bean Stew
Adapted from Smitten Kitchen
Ingredients:
Adapted from Smitten Kitchen
Ingredients:
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 garlic cloves, finely chopped
- 1 pound Swiss chard (or another green), stems removed and coarsely chopped
- 3 tablespoons olive oil
- 1 cup dry white wine (or juice of half a lemon and water to make 1 cup)
- 2 15-ounce cans (or about 4 cups) white beans, drained and rinsed
- 1 cup chicken broth (or 2 cups broth and not bean liquid)
- 1 cup bean liquid (if using home cooked beans)
- 1-2 cups pureed tomatoes
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. dried thyme
- 1 bay leaf
- Prepare vegetables. Heat olive oil in 5 to 6 quart pot over medium heat. Add carrots, celery, onion and garlic and saute for 15 minutes or until onion begins to brown. Add chard and cook, stirring, until chard begins to wilt.
- Add wine (or lemon water), scraping up any bits that have stuck to the pot and cook until it has reduced by three-fourths. Add beans, broth, tomatoes, salt, black pepper, thyme and bay leaf and bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes.
- Add more broth if you’d like a thinner stew and adjust salt and pepper to taste. Serve with crusty bread. Drizzle with Balsamic vinegar if desired.
I really enjoyed the flavors in this. My husband didn't drizzle any of the vinegar on his, but I thought that really added a nice touch. I really love when the broth soaks into the bread. So good!
This whole grain sourdough is the perfect complement to so many things! I used 1 cup of the bean liquid in this batch, instead of the water.
