Food and Wine Recipe: Quick White Bean Stew with Swiss Chard and Tomatoes

I have been trying to incorporate more veggies and legumes into my diet. So, I have been researching recipes where either veggies or legumes play the lead role. Last week, I happened to stumble upon this white bean stew recipe at food and wine. This recipe was very yummy and it only took me 30 minutes (give or take 5-10mins) to prepare:


  1. 2 pounds Swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips
  2. 1/4 cup extra-virgin olive oil
  3. 3 garlic cloves, thinly sliced
  4. 1/4 teaspoon crushed red pepper ( used way more than this and consequently, it was very spicy. If you like spicy, add more because the heat really releases the heat)
  5. 1 cup canned tomatoes, chopped ( I used stewed italian tomatoes)
  6. One 16-ounce can cannellini beans, drained and rinsed
  7. Salt


  1. 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( I steamed my swiss chard in a steam basket instead of boiling it, to lock in more nutrients;boiling removes nutrients).
  2. 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.


One Serving 274 cal, 16 gm fat, 2.1 gm sat fat, 13 gm carb, 11 gm fiber.

This entry was posted in cooking, do it yourself, food, martha stewart eat your heart out, vegan, vegetarian and tagged , , . Bookmark the permalink.

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