Chard soupy stew
Good served lukewarm (rather than very hot) and when served with nice bread, it’s a meal!
- 2 garlic cloves, peeled & chopped
- 2 onions, peeled & chopped
- Large handful of chard
- 2 tbs olive oil
- 1 lt veg stock
- 1 can borlotti beans
- Parmesan (freshly grated) 1-2 tbs
Saute the chopped onions and garlic in the oil in a large, heavy bottomed saucepan for 10 minutes or so until softened and translucent. Wash and roughly chop the chard, including stalks. Add to pan and stir round. Let the chard cook stirring every now and again until it starts to wilt. Then add the stock and put the lid on the pan. Leave to cook for 20-40 minutes. Drain and rinse the beans and add to the soupy stew – let the beans heat though. Add freshly grated parmesan and stir it in – you need at least 1 tablespoon or so. Season with salt and pepper and serve. In this particular dish parmesan is important as it gives the soup/stew sweetness and depth.