Chard and White Bean Stew | Carrots | Boston Organics

Ingredients

• 1 bunch chard (or kale, or collards), ribs and stems removed and cleaned
• 3 Tbsp olive oil
• 1 cup chopped carrots
• 1 cup chopped celery (fairly optional)
• 1 cup chopped white onions, about 1 medium
• 2 garlic cloves, finely chopped
• 1 cup sherry or dry white wine
• 2 15-ounce cans (about 3 3/4 cups) white beans, drained and rinsed, or cook your own from scratch
• 2 cups broth, your preferred type
• 1 cup pureed tomatoes
• Salt and freshly ground black pepper
• 3 thyme sprigs
• 1 bay leaf
• 1 Tbsp sherry vinegar
• A few toasted bread slices, poached or fried eggs, or grated Parmesan or Romano to serve (optional)