Swiss Chard and White Bean Stew

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 bunch Swiss chard, chopped
• 2 cans (15 oz each) Canned white beans, drained and rinsed
• 1 can (14.5 oz) Diced tomatoes, canned
• 2 cups Vegetable broth
• 1 tsp Smoked paprika
• 1/2 tsp Dried thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil and let it warm for about 1 minute until it shimmers.
2. 2Add the 1 medium onion, chopped, to the pot. Cook, stirring occasionally, for 5 minutes, or until the onion pieces look soft and translucent. Add the 3 cloves of minced garlic and cook for 1 more minute, stirring constantly, until you can smell its fragrance.
3. 3Add the 1 bunch of Swiss chard, chopped, to the pot. Stir it into the onions and garlic. Cook for about 5 minutes, stirring often, until the Swiss chard pieces have shrunk down and look wilted.
4. 4Pour in the 2 cans (15 oz each) of white beans, drained and rinsed, and the 1 can (14.5 oz) of diced tomatoes. Add the 2 cups of vegetable broth, 1 teaspoon of smoked paprika, 1/2 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
5. 5Stir everything together well. Increase the heat slightly to bring the stew just to a gentle bubble. Once bubbling, reduce the heat to low, cover the pot, and let it cook for 30 minutes. Stir it every 10 minutes to make sure nothing sticks to the bottom.
6. 6After 30 minutes, the stew should be hot and the flavors well combined. Taste a small spoonful and add a tiny bit more salt or pepper if you think it needs it. Serve the Swiss chard and white bean stew hot.

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