Tuscan white bean stew with swiss chard
Vegetarian, Gluten-Free, Soy-Free
This rustic soup uses whole herbs to infuse flavor and minimize fuss during cooking. Plump cannellini beans add a protein boost, while swiss chard gives the soup that healthy green glow.
- 2 shallots
- 16-ounce can cannellini beans
- 1 bunch swiss chard (about 2 cups chopped)
- 3 cloves garlic
- 1 cup canned whole tomatoes
- 1 sprig rosemary
- 1 lemon
- ¼ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 2 cups vegetable stock
- 2 slices sourdough bread
Cook shallots, prep veggies
While that's cooking:
*Wash beans in cold water and drain over a bowl or sink.
*Peel and thinly slice 2 of the cloves garlic.
*Roughly chop tomatoes.
*Gently smash rosemary, leaving sprig intact, to release the herb's oils and flavor.
*Wash and remove leaves from chard stems. Dice stems into ¼-inch pieces and roughly chop leaves, keeping stems and leaves separate.