Italian Borlotti Bean Stew with Chard and Rosemary

A creamy stew of borlotti beans, tomatoes and chard, refined with rosemary and lemon. Simple, filling and typically Italian.

By yumbelo-Küche · 2 servings · 35 minutes

Ingredients

• 1 Dose Borlotti beans (can, drained)
• 1 Stück Onion
• 2 Stück Garlic cloves
• 1 Stück Carrot
• 1 Stück Rosemary sprig
• 1 Dose Peeled tomatoes (can)
• 200 g Chard
• 500 ml Water
• 2 EL Olive oil
• 1 TL Sweet smoked paprika powder
• 1 Stück Lemon (juice and zest)
• 30 g Parmesan, in a piece
• Salt
• Pepper

Method

1. Finely dice the onion and garlic, and cut the carrot into small cubes.
2. Heat olive oil in a pot and gently sweat the onion, garlic and carrot over medium heat for about 5 minutes until soft.
3. Add the rosemary sprig, paprika powder and the peeled tomatoes with their juice, and simmer for 5 minutes.
4. Pour in the water, add the drained borlotti beans and let everything simmer gently over low heat for 15 minutes.
5. Wash the chard, chop the stems small and roughly tear the leaves. Add the stems to the stew first, and stir in the leaves after 3 minutes.
6. Remove the rosemary sprig. Mash half of the beans lightly with a ladle so the stew becomes creamy.
7. Season with salt, pepper, the juice of half a lemon and some lemon zest.
8. Serve the stew in deep bowls, drizzle with a little olive oil and grate the Parmesan over the top.