Tuscan Cannellini Stew with Garlic Toast

Rich Italian white beans simmered with crushed tomatoes and tender Swiss chard, paired with golden garlic olive-oil toasted bread.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: Italian
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• High-Fiber
• Kosher
• Halal
• Low-Sodium
• Low-Sugar
• Low-Calorie

Tags

• one-pot
• comfort food
• healthy
• quick
• budget-friendly

Ingredients

• 2 can cannellini beans (rinsed and drained)
• 1 can canned diced tomatoes
• 4 cup vegetable broth
• 1 yellow onion (chopped)
• 2 carrots (peeled and sliced)
• 2 piece celery (sliced)
• 4 clove garlic (minced)
• 4 cup Swiss chard (chopped)
• 2 tablespoon olive oil
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 5 slice Italian bread (sliced thick)

Instructions

1. Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add chopped yellow onion, sliced carrots, and sliced celery, cooking for 5 minutes until soft.
2. Stir in 3 of the minced garlic cloves, dried oregano, salt, canned diced tomatoes, and vegetable broth. Bring to a gentle boil.
3. Add rinsed cannellini beans and chopped Swiss chard. Simmer uncovered for 10 minutes until the chard is tender and the flavors meld.
4. Meanwhile, brush Italian bread slices with the remaining 1 tablespoon of olive oil and rub with the remaining 1 minced garlic clove. Toast under the broiler for 2 minutes until golden brown.
5. Ladle the hot cannellini stew into bowls and serve with the crispy garlic toast alongside.

Notes

Swiss chard stems can be sliced thin and cooked right along with the onions and celery.

Nutrition (per serving)

• Calories: 360
• Protein: 15.2 g
• Carbohydrates: 61.4 g
• Fat: 6.8 g
• Fiber: 11.5 g
• Sodium: 490 mg
• Saturated Fat: 1 g
• Sugar: 5 g