Tuscan (chard and) white bean stew

Adapted from smitten kitchen

500 g greens, e.g. spinach, swiss chard, kale (I used frozen)
glug of olive oil and pat of butter
1 large carrot, finely chopped
1 large stalk celery, finely chopped (didn’t have any)
4 medium chopped shallots
2 garlic cloves, finely chopped
250 mL dry white wine
250 g canned white beans, rinsed and drained
400 mL (or more to taste) vegetable broth + 300 mL water
350 g pureed tomatoes (from a can/carton/your jarred summer supply)
Salt and freshly ground black pepper
3 fresh thyme sprigs (I only had dried)
1 bay leaf
splash of sherry vinegar
Pinch of red pepper flakes
Salt and freshly ground black pepper

Serve with toasted, garlic-rubbed bread, drizzled with extra virgin olive oil.

~Jessica

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One comment on “Tuscan (chard and) white bean stew

  1. […] A similar attempt by myself. I also threw in some diced carrot and celery to use them […]

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