Sunday Supper & More

A vegetarian stew that’s filling enough for tomorrow’s frittata

White bean and swiss chard stew (Food styling/Lisa Falso; Erik Jacobs for The Boston Globe)
Start with White bean and swiss chard stew
White bean and vegetable frittata (Food styling/Lisa Falso; Erik Jacobs for The Boston Globe)
End with White bean and vegetable frittata
By Necee Regis
Globe Correspondent / February 24, 2010

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This vegetarian stew is similar to an Italian winter minestrone. It starts with carrots, onions, and celery, which are sauteed in olive oil over low heat for a long time. Tomatoes, white beans, and two bunches of Swiss chard go into the stew. That much chard may seem bulky but it wilts and quickly cooks down, lending the stew its robust flavor and lots of vitamins and fiber.

Make the dish early in the day, if you like, so the flavors mellow, then reheat it at suppertime. About an hour before serving, put on a pot of brown rice. To add bright color, sprinkle the dish with fresh parsley. The rice complements the beans for a protein-rich and healthy meal. Even participating carnivores will feel satisfied.

Save some of the stew for a quick frittata. Like omelets, Italian frittatas are made in a skillet with lots of eggs. You can have simple or elaborate fillings. Here, the filling is the bean and chard mixture. Toss a handful of grated cheese into the pan, using whatever you have on hand - cheddar, Gruyere, or pepper Jack. Add a green salad and you have two virtuous meals.


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