Best Quick White Bean Stew With Swiss Chard And Tomatoes Food And Wine Recipes

White Bean Stew With Swiss Chard and Tomatoes image

Provided by sharkycharming

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips
1/4 cup extra virgin olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 (26 ounce) can diced tomatoes
1 (15 ounce) can cannellini beans, drained and rinsed
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Add chard to a large pot of boiling water and simmer over moderate heat until tender, 8 minutes. Cool slightly, then drain and gently squeeze out excess liquid.
In the same saucepan, heat oil over medium-low heat, and cook garlic and crushed red pepper flakes until garlic is golden, 1 minute.
Add tomatoes and bring to a boil. Add beans and simmer over medium-high heat for 3 minutes.
Add the chard and simmer over medium heat until the flavors meld, 3 to 4 minutes. Season with salt and pepper, and serve.

Nutrition Facts : Calories 288.8, Fat 15, SaturatedFat 2.1, Sodium 1098.8, Carbohydrate 31.9, Fiber 11.6, Sugar 9.3, Protein 11.4

White Bean and Swiss Chard Soup (Like No Other) image

Provided by hollyfrolly

Categories Beans

Time 50m

Yield 2 cups, 8-10 serving(s)

Number Of Ingredients 21

1 bunch swiss chard, stems removed chopped into bite sized strips
2 (15 1/2 ounce) cans cannellini beans, drained and rinsed
1 fennel bulb, stems and core discarded, bulb chopped
1 medium onion, diced
4 garlic cloves, minced
5 slices prosciutto, diced
1 (49 ounce) can low sodium chicken broth
1 (15 ounce) can low sodium chicken broth
3 tablespoons sun-dried tomatoes, minced
1 (12 ounce) jar roasted red peppers, drained and coarsely chopped
1/4 teaspoon nutmeg
1/4 teaspoon crushed red pepper flakes
1/2 cup gluten free pasta shells (I use quinoa)
1/2 chicken bouillon cube, dissolved in
1 cup water
1/2 lemon, juice of
5 fresh sage leaves, minced
5 fresh basil leaves, chopped
salt and pepper, to taste
1 tablespoon olive oil
parmesan cheese, rind (optional)

Steps:

Over medium heat, sautee the onions and fennel until tender, approximately 10 minutes.
Add garlic, prociutto and red pepper flakes and sautee for approximately 5 minutes.
Add beans, chicken stock and bouillon dissolved in water to the pan and bring to a low boil.
Add pasta and cook al dente according to package (approximately 6 minutes).
When pasta has about 2 minutes to go, add roasted red peppers, sun dried tomatoes, swiss chard, sage, basil and nutmeg. Cook until chard is wilted but still a nice bright green.
Add the juice of 1/2 lemon and salt and pepper to taste.
Serve piping hot with grated parmesan.

Nutrition Facts : Calories 204.1, Fat 4.2, SaturatedFat 0.9, Sodium 1180.8, Carbohydrate 31.5, Fiber 8.7, Sugar 4.2, Protein 13.1