Chard & white bean “stew”

This is a tasty, healthy main dish that would make a fantastic side dish to a white fish or chicken as well.

LUCIE’s UPDATES:
1) The original recipe called for kale, but given that I’m partial to chard, I decided to use the pretty rainbow chard. I didn’t want to waste the chard stems, so I cut them up and then put them into the pot with the carrots and celery.
2) I used dried beans that I soaked and cooked myself, rather than using canned beans. I think that given that the beans are the star of this dish, you can taste the difference.
3) I really wanted to use parsley as my herb of choice at the end, but they were out, so I opted for chives, and it tasted fine, but I know that the parsley would have taken it to the next level.
4) I served the dish with a couple of large crostinis that I made from sourdough bread by simply frying it in a little bit of olive oil. This dish would also be fab with a poached egg on top.

INGREDIENTS
1 1/2 pounds rainbow chard leaves, center ribs and stems removed
3 tablespoons olive oil
1 cup chopped peeled carrots
1 cup chopped celery
1 cup chopped shallots (about 4)
2 garlic cloves, finely chopped
1 cup dry white wine
2 15-ounce cans white beans (preferably organic), drained
4 cups (or more) vegetable broth
3 fresh thyme sprigs
1 bay leaf
1 tablespoon Sherry wine vinegar
2 tablespoons assorted chopped fresh herbs (such as tarragon, parsley, and chives)

PREPARATION
Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.

Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.

Original recipe is from Epicurious.
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