Serves 8
1 large carrot, finely chopped
1 large onion, finely chopped
3 garlic cloves, finely chopped
2 tbsp extra virgin olive oil
1 bunch swiss chard, rinsed and roughly chopped
6 cup vegetable broth
1 15.5oz (439g) small white beans (or navy beans)
salt and pepper to taste
In a large pot over high heat add olive oil, garlic, onions and carrots. Cook for about 5 minutes, until onions are translucent. Add swiss chard and cook for 3 minutes. Add broth, bring to boil, cover and simmer for 15 minutes. Add beans, stir and cover. Cook for 10 minutes. Season with salt and pepper. Serve hot.
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1 large carrot, finely chopped
1 large onion, finely chopped
3 garlic cloves, finely chopped
2 tbsp extra virgin olive oil
1 bunch swiss chard, rinsed and roughly chopped
6 cup vegetable broth
1 15.5oz (439g) small white beans (or navy beans)
salt and pepper to taste
In a large pot over high heat add olive oil, garlic, onions and carrots. Cook for about 5 minutes, until onions are translucent. Add swiss chard and cook for 3 minutes. Add broth, bring to boil, cover and simmer for 15 minutes. Add beans, stir and cover. Cook for 10 minutes. Season with salt and pepper. Serve hot.
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