Friday, February 24

French White Bean Stew

French White Bean Stew
As the cold weather continues to ensnare us I find myself craving comfort food. For me, nothing is more satisfying on a cold winter day than a piping hot bowl of soup.

Below is an outstanding recipe from The America's Test Kitchen Healthy Family Cookbook. (Even my picky nine-year-old liked this one!)

And unlike most soup recipes, it's fast to prepare, about 45 minutes from start to finish. With a loaf of crusty whole grain bread to go with it, it's a full meal.


French White Bean Stew (serves 4)

1  tsp canola oil
8  ounces turkey kielbasa, halved lengthwise and sliced 1/4 inch thick
8  ounces Swiss chard, stems and leaves separated, stems chopped fine and leaves cut into 1/2-inch pieces (If you don't like chard, you can substitute fresh spinach or another leafy green)
1  onion, minced
2  garlic cloves, minced
1  TBLS minced fresh thyme or 1 tsp dried
2 3/4  cups low-sodium chicken broth
1  (14.5 ounce) can whole peeled tomatoes, drained and coarsely chopped
1  cup dry white wine
2  (15 ounce) cans cannellini beans, rinsed (Substitution options are: navy, white or Great Northern beans)
1  bay leaf
    salt and pepper
1.  Heat the oil in a large Dutch oven over medium heat until shimmering. Add the kielbasa and cook until lightly browned, about 3 minutes.

2. Stir in the chard stems and onion and cook until the onion is softened, 5 to 7 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the broth, tomatoes, and wine, scraping up any browned bits.

3. Stir in the beans and bay leaf and bring to a simmer. Cover, reduce the heat to medium-low, and cook until the beans are tender and the broth is flavorful, 25 to 30 minutes. Stir in the chard leaves and continue to simmer, uncovered, until tender, about 5 minutes.

4. Discard the bay leaf. Season with salt and pepper to taste and serve.

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