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10Ingredients
┅Seconds
360Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. Swiss chard (red, white or rainbow)
- 1/4 cup olive oil
- 1 yellow onion (chopped)
- 1 celery (stalk, chopped)
- 1 carrot (chopped)
- 2 garlic cloves (roughly chopped)
- 14.5 oz. chopped tomatoes
- 1/4 tsp. red pepper flakes
- 15 oz. cannellini beans (drained and rinsed)
- freshly ground pepper (Kosher salt and, to taste)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium190mg8% |
| Potassium1400mg40% |
| Protein18g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber21g84% |
| Sugars7g |
| Vitamin A140% |
| Vitamin C80% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(16)
Alisa 2 years ago
Not enough flavor - needs herbs or broth. We used the chard stems but should have cut smaller and add with the celery & onions. We were out of carrots.
Dawn 3 years ago
This was fantastic! I served it with polenta and drizzled thickened balsamic vinegar over it. I didn’t have celery but the can of stewed tomatoes contained celery. Two things to remember: 1) cook the chard for the full time and when slicing, cut across the thicker veins (I was given chard from a friend’s garden and it was huge ~ I reserved the stalks to make a veggie stock later), 2) cut the tube of polenta into quarters (I reserved 4 slices of polenta to use later) and heat it adding a can of veggie broth a little at a time to desired thickness. I will definitely be making this again! Humble stew, but restaurant quality!
Tyler Brim 3 years ago
celery texture wasnt my favorite but this was a quick and hearty topping for my leftover polenta. I will probably make it again
Audrey S. 3 years ago
quick, fast and very flavorful! Served it with brown rice. Will definitely make again!!!
Joyce 4 years ago
I love it. Just added a sprinkle of thyme and rosemary to amp up the flavor and it was perfect. Served it over rice as you suggested.
Sandra O'Connor 4 years ago
Very nice tomato sauce option! I followed the recipe except I omitted the stalks. I also used a whole pound of pasta (leftovers!) and found that there was plenty of sauce for that amount. Will make again.
Robin Cottonware 5 years ago
This dish surprised me. We get a CSA every week and the chard sadly ends up in the compost but I was determined to at least give it a try and boy did I pick a great recipe! This is sweet and hardy! Can’t wait for leftovers for lunch!
Diana 6 years ago
Very good vegetarian dish but my family would have preferred some bacon in it and kale instead of chard to give it 5 stars. It was however a good use of the rainbow chard I had on hand.
Laura Kramer 6 years ago
Awesome! I added some Italian mix spice and a shot of balsamic vinegar. Will make again!