1. On a medium heat, add 2 tablespoons of olive oil into a saucepan. Add the shallots, carrots and the garlic, until the mixture becomes soft which should take about 10 minutes. Add in the white wine and then simmer until the liquid has reduced slightly, which should take about 5 minutes.
2. Add in the white beans, the thyme sprigs, bay leaf and the 4 cups of broth. Bring to the boil. Reduce the heat to a simmer for 15 minutes. Add the chard to the pan and simmer for 10 minutes. Remove the bay leaf and thyme sprigs.
3. Add broth in by 1/2 cupfuls until it becomes a thin stew. Mix in the sherry wine vinegar and the parsley. Taste and be sure to add seasoning along with salt and pepper if necessary.
4. Garnish the remaining herbs into the mixture. Serve onto plates and enjoy!
Ingredients
Directions
1. On a medium heat, add 2 tablespoons of olive oil into a saucepan. Add the shallots, carrots and the garlic, until the mixture becomes soft which should take about 10 minutes. Add in the white wine and then simmer until the liquid has reduced slightly, which should take about 5 minutes.
2. Add in the white beans, the thyme sprigs, bay leaf and the 4 cups of broth. Bring to the boil. Reduce the heat to a simmer for 15 minutes. Add the chard to the pan and simmer for 10 minutes. Remove the bay leaf and thyme sprigs.
3. Add broth in by 1/2 cupfuls until it becomes a thin stew. Mix in the sherry wine vinegar and the parsley. Taste and be sure to add seasoning along with salt and pepper if necessary.
4. Garnish the remaining herbs into the mixture. Serve onto plates and enjoy!