In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Tuscan white bean stew with swiss chard
Gluten-Free Friendly, Soy-Free, Vegetarian
2 Servings, 320 Calories/Serving
5–20 Minutes
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.
In your bag
1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare
occasion we are unable to meet our organic promise, we'll put a note
in your bag.
- 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
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Cook shallots, prep veggies
Peel and thinly slice shallots. Heat soup pot over low heat with 2 tablespoons butter and 1 tablespoon olive oil. Once butter melts, add shallots and a pinch of salt and cook until shallots are slightly caramelized, 8 to 10 minutes.
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.
*Zest lemon.
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.
*Zest lemon.
2
Simmer stew
Once the shallots have slightly caramelized, add garlic, chili flakes and rosemary sprig to the pot and cook for one minute. Add tomato paste and cook for another minute. Toss in chopped tomatoes, drained beans, chard stems, lemon zest, vegetable stock and bring to a boil. Reduce heat to low, add a dash of salt and pepper and cook at a simmer until soup is slightly reduced and vegetables are heated through, about 10 to 12 minutes. While that's cooking, Move on to next step.
3
Toast bread
Heat grill or saute pan over high heat. Drizzle sliced bread with olive oil and sprinkle with salt. Peel remaining garlic clove. When grill or pan is hot, toast bread for about 3 minutes on each side. Once toasted, take off heat and rub thoroughly with peeled garlic and set aside.
4
Plate, garnish
Take soup off heat, ladle into small bowls and stir in ½ teaspoon balsamic vinegar, if desired. Serve with toasted garlic bread.