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Quick White Bean Stew with Swiss Chard and Tomatoes

Source: © Food & Wine Magazine
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Rating: 3.5   Reviews: 3 See Reviews
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Total Time:  35 Minutes
The Good News: Low in fat but high in protein, beans are one of Joe Bastianich's favorite ingredients. He uses white beans here, but he also loves making this recipe with chickpeas and flat gigante beans: "The bigger and creamier the beans, the better."
2 pounds 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
1 cup canned tomatoes chopped
One 16-ounce can cannellini beans drained and rinsed

Tip: One Serving 274 cal, 13 gm carb, 16 gm fat, 2.1 gm sat fat, 9 gm protein, 11 gm fiber.
Quick White Bean Stew with Swiss Chard and Tomatoes Recipe at
Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water.

In the saucepan, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute. Add the tomatoes and bring to a boil. Add the beans and simmer over moderately high heat for 3 minutes. Add the chard and simmer over moderate heat until the flavors meld, 5 minutes. Season the stew with salt and serve.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 02/03/2011
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Jessica Reviewed: 10/18/2011
Delicious, simple, and quick!
I was looking for something I could throw together quickly with the ingredients in my cupboard and fridge, and this was actually really delicious! I followed the recipe precisely (added some extra garlic) until the very end. After salting, I thought it could use a splash of white wine. This really brought all the flavors together and gave it a sort of "meaty" profile. Balsamic vinegar would work well too. My boyfriend is a great cook, and he kept remarking on how good this was. Definitely try!
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