Kelly Rossiter Photo
Kelly Rossiter

Difficulty Level Easy

We are all coming off of the holidays and looking for dinners that are a bit lighter than we've been eating. This meal gives you the sense of fullness without all of the calories of heavy meat stews. I've used swiss chard here, but you could use kale or spinach as well. This is a fantastic easy recipe for students who want to make a nutritious, low cost meal.

This recipe is for a crowd, so you can always cut it in half. If you have any leftovers, just add a bit more stock and turn it into a healthy soup for your lunch.

INGREDIENTS

1/3 cup olive oil
1 medium yellow onion, finely chopped
5 medium garlic cloves, thinly sliced
4 (15‑ounce) cans cannellini beans, drained and rinsed
1 pound Swiss chard, stems removed, halved lengthwise, and thinly sliced crosswise
1 1/2 cups chicken or vegetable stock
6 tablespoons finely chopped fresh Italian parsley
3 tablespoons kosher salt
1 tablespoon white wine vinegar

PREPARATION:

  1. Heat oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat. When oil shimmers, add onion and garlic, season with freshly ground black pepper, and stir to combine. Cook until onion and garlic are golden brown, about 4 minutes.
  2. Reduce heat to medium low and add beans, chard, and broth. Bring to a simmer and cook, stirring occasionally, until chard is tender and broth is thick, about 10 minutes.
  3. Remove the pot from heat and stir in parsley, salt, and vinegar. Season with additional freshly ground black pepper as desired.

    From Chow.

This recipe appears in: Soups

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