Swiss Chard With Cannellini Beans And Tomatoes Boston Globe Recipes

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TUSCAN CHARD AND CANNELLINI BEAN SOUP



Tuscan Chard and Cannellini Bean Soup image

This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese).

Provided by Callinectes Sapidus

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 55m

Yield 6

Number Of Ingredients 15

2 slices smoked bacon, finely chopped
1 onion, chopped
1 clove garlic, minced
¼ teaspoon freshly grated nutmeg
⅛ teaspoon crushed red pepper flakes
6 cups chicken broth, or more as needed
1 (15 ounce) can cannellini beans, drained and rinsed - or more to taste
2 tablespoons chopped sun-dried tomatoes
2 ounces Parmesan cheese rind
1 bunch red or white Swiss chard
¼ cup uncooked small pasta, such as orzo or pastina
5 large fresh sage leaves, minced
5 leaves fresh basil, coarsely chopped
1 tablespoon grated Parmesan cheese, divided
1 tablespoon extra-virgin olive oil, divided

Steps:

  • In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
  • Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
  • Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.2 g, Cholesterol 13.5 mg, Fat 9.7 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 493.7 mg, Sugar 2.9 g

TUSCAN SWISS CHARD AND BEANS SOUP



Tuscan Swiss Chard and Beans Soup image

Tuscan Swiss Chard and Beans Soup is made in under 30 minutes and bursts with so much flavor everyone will want a second bowl of this healthy green soup! Perfect for a light starter and easy enough to make during busy weeknights.

Provided by 2 sisters recipes

Time 25m

Number Of Ingredients 13

2 bunches of Swiss Chard
1/4 cup extra virgin olive oil
4 garlic cloves - sliced
1/8 tsp. crushed red pepper flakes
2 cans (15-ounce) cannellini beans or great northern beans - rinsed, drained
1 + 1/2 tsp. salt
1/8 tsp. garlic powder
dash of dried oregano
2 cups of water
2 cups vegetable broth
1 ripe tomato- chopped
fresh cracked black pepper to taste
Optional: 1 Parmigiano-Reggiano rind

Steps:

  • Thinly chop the Swiss Chard and submerge into a large pot of cold water, rinse under running water as needed, and transfer to a colander to drain. Do the same with the second bunch. Set aside.
  • In a large saucepot, heat olive oil over medium heat, add the garlic and red pepper flakes, and saute the garlic for 2 minutes to soften. Turn off the heat. (have the lid to the pot nearby)
  • Toss in the wet Swiss Chard and cover with the lid. Turn back on the heat, on medium heat. Allow the chard to saute and simmer for about 5 minutes. Stirring occasionally. The liquid on the bottom with be watery and that's good. Add salt, garlic powder, and dried oregano.
  • Add the beans. Cover again with the lid, and allow the beans to saute with the chard for 2 minutes. Add an additional tablespoon of extra virgin olive oil to the chard and beans.
  • Pour in the water and vegetable broth and bring to a low simmer. Then toss in the chopped tomato.
  • Cover with lid and simmer the soup for 8 minutes more. Turn off the soup. Here is where you can drop 1 rind of Parmigiano-Reggiano into the soup. Leave it in the soup for 10 minutes. It will slowly melt and give more flavor to this soup. Then fish it out and discard before serving.
  • Taste and season with black pepper to taste. Feel free to add more salt, if you prefer.
  • Yields: 4 to 6 servings.

SAUTEED SWISS CHARD AND BEANS



Sauteed Swiss Chard and Beans image

Sauteed Swiss Chard and White Beans, an Italian-inspired side dish, comes together quickly with only 4 ingredients---Swiss chard, olive oil, garlic and cannellini beans.

Provided by Barbara

Categories     Appetizer

Time 20m

Number Of Ingredients 5

2 pounds Swiss chard
3 Tablespoons olive oil
2 cloves garlic
15.5 ounces Cannellini or Great Northern beans, drained and rinsed
Salt and black pepper

Steps:

  • Wash Swiss chard to remove dirt and sand
  • Remove stems from the leaves.
  • Cut stems into 1 inch pieces and parboil JUST the stems in acidulated water (1 quart water with 2 Tablespoons lemon juice added) for 3 to 5 minutes; drain.
  • Cut the chard leaves into 1 inch strips. Cook JUST the leaves in a skillet over medium heat for 3 to 5 minutes in the water that clings to the leaves. Once leaves are wilted, remove from pan and set aside.
  • In a large skillet over medium heat; add olive oil. Saute parboiled stems until tender, approximately 5 minutes.
  • Add drained and rinsed cannellini beans and garlic; stirring constantly for 30 seconds (be careful not to burn garlic).
  • Add wilted Swiss chard leaves to the mixture. Season with salt and pepper.
  • Serve hot. An additional drizzle of olive oil and grated Parmesan cheese are optional toppings.

Nutrition Facts : Calories 176 kcal, Carbohydrate 22 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 326 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving

SWISS CHARD WITH CANNELLINI BEANS AND TOMATOES (BOSTON GLOBE)



Swiss Chard With Cannellini Beans and Tomatoes (Boston Globe) image

Make and share this Swiss Chard With Cannellini Beans and Tomatoes (Boston Globe) recipe from Food.com.

Provided by Cookie16

Categories     Chard

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 bunches about 2 lbs. swiss chard
3 tablespoons olive oil
6 garlic cloves, finely chopped
1/2 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
4 plum tomatoes, chopped
2 (15 ounce) cans cannellinni beans, drained and rinsed
salt and pepper
olive oil (for sprinkling)

Steps:

  • In large pot, bring 6 quarts of water to boil over high heat.
  • Rinse the chard. Cut off and discard the stems at the base of the leaves. Slice the leaves crosswise into 1 inch wide strips.
  • Drop the chard into the boiling water. Cover and when it comes back to boil, reduce to simmer for 15 minutes or until tender. Drain.
  • In a large skillet, heat 1 T of the olive oil with the garlic and red pepper over medium heat, stirring constantly for 2 minutes or until garlic just begins to turn golden.
  • Immediately stir in tomato paste, continue cooking and stirring for 1 more minute.
  • Add plum tomatoes, turn heat to high and stir constantly for 1 - 2 minutes to soften the tomatoes.
  • Add the beans and the chard. Continue cooking over high heat, stirring constantly for 3 more minutes. Lower the heat to medium and stir in 2 T olive oil. Add salt and pepper to taste.
  • Simmer, stirring often for 2 more minutes. Sprinkle with olive oil before serving.

SWISS CHARD WITH GARBANZO BEANS AND FRESH TOMATOES



Swiss Chard with Garbanzo Beans and Fresh Tomatoes image

Beans and greens are a perfect combination, earthy and satisfying. This recipe for Swiss chard with garbanzo beans, onion, and fresh tomatoes is brightened with lemon juice and makes a perfect vegetarian main dish or a tantalizing side dish for fish or meat.

Provided by Syd

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 shallot, chopped
2 green onions, chopped
½ cup garbanzo beans, drained
salt and pepper to taste
1 bunch red Swiss chard, rinsed and chopped
1 tomato, sliced
½ lemon, juiced

Steps:

  • Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.

Nutrition Facts : Calories 121.7 calories, Carbohydrate 13.3 g, Fat 7.3 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 253.2 mg, Sugar 1.4 g

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