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Lebanese White Bean and Swiss Chard Stew

A hearty Lebanese white bean and Swiss chard stew simmered with tomato and warm spices until thick and comforting.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 bunch Swiss chard, stems chopped, leaves sliced about 6 cups
  • 2 cans (15 oz) white beans, drained and rinsed cannellini or great northern
  • 1 can (14.5 oz) no-salt-added diced tomatoes
  • 2 cups low-sodium vegetable broth
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh lemon juice
  • fresh dill or parsley to garnish

Instructions

  1. Heat olive oil in a large pot; sauté onion and chard stems 5 minutes until softened.
  2. Add garlic, coriander, cumin, and cinnamon; cook 1 minute until fragrant.
  3. Stir in white beans, diced tomatoes, and broth; bring to a simmer.
  4. Cook uncovered 15-20 minutes, then stir in chard leaves and cook 5 more minutes until wilted.
  5. Season with salt, pepper, and lemon juice.
  6. Ladle into bowls and garnish with fresh dill or parsley.