Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 3 large (90g) carrots, diced
  • 4 cloves (12g) garlic, minced
  • 1/2 tsp (3g) red pepper flakes
  • 2 medium (300g) Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 1 (15 oz / 425g) can cannellini beans, rinsed and drained
  • 1 (14.5 oz / 411g) can diced tomatoes
  • 1 lb (450g) Swiss chard, stems removed and finely chopped; leaves roughly chopped
  • 6 cups (1.4L) vegetable broth
  • 1 tsp (5g) dried oregano
  • 1 tbsp (15ml) fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and carrots, sautéing for 5–7 minutes until translucent and softened.
  2. Stir in the minced garlic and red pepper flakes and cook for 60 seconds until fragrant.
  3. Add the chopped Swiss chard stems and sauté for 3 minutes.
  4. Stir in the cubed potatoes and dried oregano until coated in oil.
  5. Pour in the diced tomatoes with their juices and the vegetable broth.
  6. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–20 minutes until potatoes are fork-tender.
  7. Stir in the rinsed cannellini beans.
  8. Fold in the chopped Swiss chard leaves and stir gently for 2–3 minutes until just wilted.
  9. Remove from heat, stir in the fresh lemon juice, and season with salt and black pepper to taste.