Tuscan Beans with Swiss Chard


  • 3 cups white beans
  • 2 carrots
  • 2 stalks celery
  • 1 yellow onion
  • Dressing:
  • 10 tablespoons extra virgin olive oil
  • 2 lbs. Swiss chard, stems removed, in 2" strips
  • 2 large shallots, minced
  • 1 head garlic cloves, minced
  • 2 oil-packed anchovies, rinsed and mashed
  • 1 1/2 cups vegetable stock, from beans
  • 1/2 bunch Italian parsley, chopped
  • handfull basil leaves, chopped
  • 2 large mint sprig, leaves chopped
  • 12 fresh sage leaves, chopped
  • handfull thyme sprigs, leaves removed
  • 3 tablespoons red wine vinegar
  • salt/pepper to taste
  • fresh basil to garnish


  • Soak beans overnight. The next day cook with carrots, celery and onion....cleaned but left in whole pieces for easy removal.
  • For dressing: Warm 6 tablespoons of olive oil in saute pan and add Swiss chard and saute until limp. Add a bit more oil and add the shallot, garlic and saute until fragrant...about 30 seconds. Add anchovy and stir for a few seconds until fragrant. Add the stock and bring to a boil. Add reserved beans and stir until hot 2-3 minutes.
  • Add the fresh herbs and stir until blended. Add vinegar and stir a few seconds to release the sharp vinegar fumes. Remove from heat and season with salt and pepper. Add more oil for correct "mouth feel" if necessary. Refrigerate and let cool to allow the flavors to develop. Serve at room temperature.


  • Description:
  • "Served with a crostini......this is a lovely beginning."
  • SERVINGS: 12
  • SOURCE: Adapted from Clarks "Trattoria"

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