Cannellini Beans with Swiss Chard and Tomatoes

Serves 6

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his quick and hearty stew can be either a vegetarian main dish or a side dish. If you are going to have leftovers, try to only add the chard and the feta cheese to the portion that you are going to eat immediately and then add the remainder when you reheat the stew.

Ingredients:

• 1 tablespoon Napa Valley organic olive oil
• 1/2 cup Sonoma marinated dried Roma tomatoes, drained and coarsely chopped
• 1/2 dry pint Del Cabo organic Sweet 100 cherry tomatoes
• 1 large organic onion, chopped
• 3-4 cloves Melissa’s organic garlic, chopped
• 2 14.5 ounce cans Carmelina Brand cannellini white beans, rinsed and drained
• 1 1/2 bunches red Swiss chard, tough center stems removed, leaves torn into bite-sized pieces
• 1 cup water
• 6 tablespoons crumbled Valbreso feta cheese (optional)

Instructions:


1. Heat olive oil in a large pot over medium heat. Add sundried tomatoes, cherry tomatoes and onion and cook until the onions are tender, about ten minutes. Stir in garlic and cook one more minute.

2. Add beans and mix carefully so they don’t break; cook two minutes to heat them. Fold in chard and water and cook until chard is wilted, about four minutes. Remove from heat and stir in feta cheese.

Each 1-cup serving contains: Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 170       5 g     2 g     0 g     0 mg  200 g     23 g     6 g     2 g     9 g     39% DV 40% DV 11% DV 17% DV