White Bean Stew with Swiss Chard

🧂 Ingredients

• 1 large bunch swiss chard

  chopped
• 3 tablespoons olive oil

  plus more for drizzling
• 3 garlic cloves

  thinly sliced
• 1 medium red onion

  thinly sliced
• salt and pepper to taste
• 3 tablespoons tomato paste
• 1/2 to 1 teaspoon red pepper flakes

  optional
• 3 (15-ounce) can white beans

  drained and rinsed
• 4 cups chicken broth

  see notes
• 1 lemon

  juiced
• 2 ounces feta cheese
• 1 cup fresh parsley

  chopped

Instructions

• 1 Rinse and chop the swiss chard into bite-size pieces, including the stems.
  Separate the stems and the leaves; set aside.
• 2 Heat the olive oil in a large pot over medium heat. Add garlic and onion, then
  season to taste with salt and pepper. Cook until the onion is lightly browned,
  about 4 minutes.
• 3 Add the tomato paste and a pinch of red pepper flakes, if using, to the onions,
  stir to coat. Cook until the oil turns vibrant, about 2 minutes.
• 4 Add the beans, rinsed and drained, and the swiss chard stems to the pot. Using a
  wooden spoon or spatula, smash a few beans to create a creamy texture. Then add
  the broth and season with salt and pepper, if desired. Bring to a simmer and
  cook until it’s reached your desired consistency. The longer it cooks the
  thicker the stew, about 15 to 20 minutes is perfect for me.
• 5 Add the chopped swiss chard leaves and lemon juice. Stir to wilt the greens and
  season to taste. Serve in bowls topped with feta, slices of red onion, and
  chopped parsley.

Nutrition Info