Swiss Chard and White Bean Stew

Two of the healthiest foods we can eat are beans and greens.  I like them together and adapted a recipe for black eyed pea and collard green stew into a recipe for swiss chard and canned white beans.  The swiss chard cooks quicker than collard greens and canned beans make the whole thing come together rapidly.  I like making this one pot meal.  If you want to try the southern version, use collard greens, black eyed peas, and sweet potatoes instead of the ingredients below. Or chickpeas and spinach, or lentils and greens.  As with all soups and stews, this is better the next day.

Swiss Chard and White Bean Stew

1 onion, diced
2 stalks celery, diced
2 carrots, diced
2 cloves garlic
1/2 t dried thyme
1 bay leaf
1 carton (32 oz.) low sodium chicken or beef stock
1 large potato, scrubbed, cut into 1 inch chunks
1 can fire roasted tomatoes (14 oz.)
1 pound swiss chard cut into ribbons
1 can white beans, rinsed and drained
1/2 pound cooked kielbasa sausage, cut into half moons
Salt and red pepper to taste

In a large soup pot, saute onion, celery, and carrots in olive oil until onion is tender.  Add garlic cloves and continue to saute. Add chicken stock, potato, and fire roasted tomatoes and spices to pot.  Bring to a boil.  When liquid is boiling, add the swiss chard, stirring to incorporate.  Add 1 cup of water if the mixture looks too thick.  Bring to a boil and simmer for about 10 minutes.  Add drained white beans and sausage and bring to a boil again, and simmer for 5 minutes. Adjust seasonings to taste.

see more recipes at Kitchen Tip Tuesday, $5 Dinners,  Grocery Cart Challenge, and Tempt My Tummy Tuesday