I had some chard in the fridge from our garden and some canned beans in the pantry. I started tossing things in a pot and ended up with a tasty bean stew.
Also, I made this once without the tomatoes and it was equally tasty. So feel free to leave them out if you're not a tomato fan.
3 Tablespoons EVOO olive oil
1 medium yellow onion, finely chopped
2 medium garlic cloves, minced
2 (15-ounce) cans cannellini beans or small white beans, drained and rinsed
1 bunch Swiss chard, stems removed, cut into short ribbons
3 roma tomatoes, diced
1 can low-sodium chicken broth (or vegetable broth)
3 tablespoons finely chopped fresh Italian parsley
1 tablespoon kosher salt
1/2 tablespoon white wine vinegar
Shaved Parmigiano cheese
1. Heat oil in a large pot over medium-high heat. When oil shimmers, add onion, season with freshly ground black pepper, and stir to combine. Cook until onion is golden brown and soft, about 4 minutes. Add garlic and continue cooking about 2 minutes more.
2 Add chard and tomatoes. Continue cooking about 3 minutes.
4. Remove from heat and stir in parsley, salt, and vinegar. Season with additional freshly ground black pepper as desired.