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.
I first made this White Bean Stew in the middle of an arctic snowstorm. We’d been shoveling snow and hiking through almost knee-deep powder. Exhilarating but oh-so-cold.
Craving something hearty, and 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.
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
- Olive Oil
- Tomato Paste
- Canned White Beans (cannellini, butter or Great Northern)
- Broth (Chicken or Vegetable)
- Swiss Chard
- Red Onion
- Garlic cloves
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…
- 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) cans white beans, drained and rinsed (see notes)
- 4 cups chicken broth (see notes)
- 1 lemon, juiced
- 2 ounces feta cheese
- 1 cup fresh parsley, chopped
- 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.
Choose a large white bean like cannellini, butter or Great Northern.
Vegetable broth can be swapped for the chicken broth to keep it vegetarian.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 59mgSodium: 1457mgCarbohydrates: 29gFiber: 7gSugar: 6gProtein: 14g