|(Food Styling/Lisa Falso; Erik Jacobs for The Boston Globe)|
Serves 4 with leftovers
|1/4||cup olive oil|
|2||medium red onions, coarsely chopped|
|5||medium carrots, coarsely chopped|
|3||stalks celery, coarsely chopped|
|Salt and black pepper, to taste|
|3||cloves garlic, chopped|
|1/2||cup chopped fresh parsley|
|1||can (14 to 15 ounces) whole plum tomatoes, crushed in a bowl|
|1/2||teaspoon crushed red pepper|
|1/2||teaspoon dried oregano|
|3||cans (15 ounces each) white beans, drained and rinsed|
|2||bunches (about 2 pounds total) Swiss chard, stems removed, leaves coarsely chopped|
|4||cups vegetable stock|
|1||cup grated Parmesan (for sprinkling)|
|Extra olive oil (for sprinkling)|
1. In a large flameproof casserole over medium heat, heat the olive oil. Add the onions, carrots, celery, salt, and black pepper. Cook, stirring occasionally, for 10 minutes. Add the garlic and all but 3 tablespoons of the parsley. Continue cooking, stirring occasionally, for 15 minutes.
2. Add the tomatoes, red pepper, and oregano. Turn the heat to low and cook for 15 minutes more.
3. Add 2 cans of beans, the Swiss chard, and stock. Bring to a simmer and cook, stirring often, for 20 minutes.
4. In a food processor, puree the remaining can of beans. Stir the puree into the stew and simmer 10 minutes more. (Total cooking time is 1 hour.) Taste for seasoning and add more salt and red pepper, if you like. If the stew seems too thick, stir some water into the pan.
5. Sprinkle with Parmesan, olive oil, and remaining parsley. (Save 1 1/2 cups of the bean stew without liquid for tomorrow’s frittata.) Serve the stew with brown rice.