2.24.2011

White Bean & Rainbow Chard Stew

This was something that I normally would not go for, but something enticed me to try it and I'm so glad I did. What a wonderful winter meal! I think I'll have it for lunch (we had a lot of leftovers!)

White Bean & Rainbow Chard Stew
adapted from Smitten Kitchen


2 cans white beans (preferably low-sodium, organic - I used Great Northern), drained and rinsed
1 bunch rainbow chard, ribs removed and stems chopped into bite-sized pieces
1 cup chopped carrots
1 cup chopped celery
1 can crushed tomatoes
2 cups vegetable broth
3 tablespoons extra-virgin olive oil
1 cup dry white wine (I used Chardonnay)
1 cup chopped shallots
2 garlic cloves, minced
3 fresh thyme springs
1 bay leaf
salt and pepper to taste
slices of whole wheat bread, optional
1 roasted garlic clove, optional
Parmesan cheese, optional

Bring a large pot of water to boil, and add the chard. Boil for about three minutes, and drain and coarsely slice once cooled.

Wipe out the pot, and then heat the olive oil over medium-high heat. Add shallots, garlic, carrots and celery and saute until tender and slightly browned, 15 - 20 minutes. Add wine, and cook until slightly reduced, about 7 minutes. Add beans, broth, tomatoes, thyme, bay leaf, and salt and pepper and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes. Add chard and cook for about 5 more minutes, then remove bay leaf and thyme and add more salt and pepper to taste.

Toast the bread and spread with roasted garlic. Ladle stew over top, and sprinkle with cheese.

This was so flavorful - you could taste each ingredient seperately but what a wonderful combination! Highly recommended!

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