Chard/Kale and White Bean Soup

1 lrg bunch chard or kale, de-stemmed
3 tbsp Olive Oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped shallots
2 cloves garlic, finely chopped
1/2 cup dry white wine
30 oz. or 3 3/4 cups of white beans, cooked and drained
2 cups vegetable broth
1 cup pureed tomato
3 sprigs of thyme
salt & pepper
1 bay leaf

A hearty dish to keep the chill from your bones in winter!

Bring medium pot of salted water to boil. Cook chard/kale for one minute, then drain and squeeze out as much extra water as possible. Coarsely chop chard/kale.

Wipe medium pot to dry it, and heat olive oil over medium. Add carrots, celery, shallots and garlic and saute for 15 minutes. Deglaze pot with the white wine and cook it until liquid reduced by one-half. Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, thyme and bay leaf, and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add chard and cook for additional 5 minutes. Remove thyme and bay leaf. Add more broth if you’d like a thinner stew and adjust salt and pepper to taste.

Serve topped with creme fraiche and toasted bread on the side.

Recipe adapted from Smitten Kitchen