White Bean Stew with Swiss Chard
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White Bean Stew with Swiss Chard is a hearty bowl of healthy, creamy comfort food, ready in about 20 minutes. With a beautiful blend of herbs and brightened with a touch of lemon juice, this stew is perfect topped with a salty cheese, like Feta, and fresh chopped parsley.
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Why I Love This White Bean Stew
I first made this White Bean Stew during an arctic snowstorm. We’d been shoveling snow and hiking through almost knee-deep powder, which was exhilarating but oh-so-cold.
Craving something hearty, healthy, and flavorful, this stew was the first thing that came to mind. Paired with fresh Swiss chard, it was a match made in heaven—just like the sun that peaked through the fir trees on the freshly fallen snow.
If you love hearty vegetarian dishes filled with winter squash and delicious flavors, you may also enjoy our three sisters stew, which is incredibly warming on chilly days!
Weeks later, we were craving this stew again. This time, it was a mild but rainy Saturday. Once again, it made for a hearty and filling dinner.
Healthy with protein and fiber from the beans and an abundance of nutrients in the Swiss chard, including calcium and magnesium.
My point? It’s rather perfect in all seasons. Healthy, bright, and soul-satisfying.
And quick? How about 20 minutes?
White Bean Stew Ingredients
Pantry Ingredients:
- Olive Oil
- Tomato Paste
- Canned White Beans (cannellini, butter or Great Northern)
- Broth (Chicken or Vegetable)
Produce:
- Swiss Chard
- Red Onion
- Garlic cloves
- Lemon
Herbs and Spices:
- Fresh Parsley
- Red Pepper Flakes
What Makes The White Bean Stew Creamy?
To give this stew a wonderful creamy texture, simply smash a few of the white beans after they’ve been added to the soup pot. The texture will develop all on its own.
RELATED: More soup recipes can be found here…
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White Bean Stew with Swiss Chard
Equipment
Ingredients
- 1 large bunch swiss chard chopped
- 3 tablespoons olive oil plus more for drizzling
- 3 garlic cloves thinly sliced
- 1 medium red onion thinly sliced
- salt and pepper to taste
- 3 tablespoons tomato paste
- 1/2 to 1 teaspoon red pepper flakes optional
- 3 (15-ounce) can white beans drained and rinsed
- 4 cups chicken broth see notes
- 1 lemon juiced
- 2 ounces feta cheese
- 1 cup fresh parsley chopped
Instructions
- Rinse and chop the swiss chard into bite-size pieces, including the stems. Separate the stems and the leaves; set aside.
- Heat the olive oil in a large pot over medium heat. Add garlic and onion, then season to taste with salt and pepper. Cook until the onion is lightly browned, about 4 minutes.
- Add the tomato paste and a pinch of red pepper flakes, if using, to the onions, stir to coat. Cook until the oil turns vibrant, about 2 minutes.
- Add the beans, rinsed and drained, and the swiss chard stems to the pot. Using a wooden spoon or spatula, smash a few beans to create a creamy texture. Then add the broth and season with salt and pepper, if desired. Bring to a simmer and cook until it’s reached your desired consistency. The longer it cooks the thicker the stew, about 15 to 20 minutes is perfect for me.
- Add the chopped swiss chard leaves and lemon juice. Stir to wilt the greens and season to taste. Serve in bowls topped with feta, slices of red onion, and chopped parsley.
Notes
- White Beans: Choose a large white bean like cannellini, butter or Great Northern.
- Broth: Vegetable broth can be swapped for the chicken broth to keep it vegetarian.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This is a great recipe!
I did add more garlic, made my own vegtable broth and used fresh beans. I like heat, so also more of the pepper flakes. For simplicity I used fresh packaged spinnach instead of chard.
Salt is key to this one, there is so much bulk to the stew that absorbs it. Salt carefully and gradually until flavors start to pop out at you, then stop.
Guaranteed to impress even for beginner cooks.
Hi Mike — Thank you so much for your review on this recipe. I’m thrilled you enjoyed it and provided helpful tips on how you made it. I love your adaptations, and am now so hungry for this stew! On the menu this weekend.
Thanks for the tasty recipe. I have made it successfully as written, and substituting kale or spinach (or a combination of greens), but I love the swiss chard the best. We serve it over polenta.
I loved the creamy consistency and fresh flavors! I think it’s perfect for a cold day! I will add this to my go-to soup list.