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White Bean Stew with Artichokes & Swiss Chard

From Our Kitchen

Preheat oven to 350ºF


2 15oz. cans white beans, drained
½ bunch swiss chard, ribs discarded, leaves chopped
1 yellow onion, thinly sliced
1 15 oz can artichoke hearts
1 fennel bulb, thinly sliced
1 cup pitted green olives
1 Meyer lemon, white center membrane and seeds discarded or chopped
2 Tbsp. garlic chopped
1 Tbsp. Herbs de Provence
1 roasted red bell pepper, chopped
extra virgin olive oil
2 tsp. lemon Juice
1 Tbsp. parsley, chopped
salt and pepper


In a bowl, mix together onions, fennel, olives, Meyer lemon, garlic, herbs de provence, a pinch of salt and pepper and enough oil to lightly coat. Spread out on a sheet pan and roast until vegetables are golden brown and tender.

Meanwhile heat 2 Tbsp. of oil in a wide bottomed pot. Add Swiss chard and cook for 30 seconds. Add white beans and 2 cups of water. Simmer for 5 minutes. Add onion mixture, red pepper and artichoke hearts. Simmer for 10 minutes.

Remove from heat. Fold in lemon juice, parsley and a drizzle of oil. Adjust seasoning with salt and pepper.