Stew with beans and chard
Description
Light vegetarian stew is not only delicious but also a healthy dish
Instructions
- 1
Step 1
1. Slice the carrots, celery, and shallots. Mince the garlic.
- 2
Step 2
2. Bring salted water to a boil in a medium saucepan. Blanch chard or spinach for one minute, then drain and squeeze to remove as much liquid as possible. Coarsely chop the chard.
- 3
Step 3
3. Heat olive oil over medium heat in a large skillet. Add carrot, celery, shallot, and garlic, and sauté for 15 minutes until lightly golden but not browned. Add dry white wine and cook until the liquid is reduced by three-quarters. Add beans, vegetable broth, crushed tomatoes, a few pinches of salt, freshly ground black pepper, thyme, and bay leaf, and bring to a boil. Reduce heat to low and simmer for 20 minutes. Add chard and cook for 5 minutes. Remove thyme and bay leaf from the stew. Add more broth if you prefer a thinner consistency, and season with salt and pepper to taste.
- 4
Step 4
4. The stew can be served with potatoes, toasted bread slices rubbed with a garlic clove, boiled eggs, finely chopped herbs (parsley or green onions), and grated Parmesan cheese.