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- 1 bunch(es) swiss chard, rinsed and cut into ribbons
- 4 medium tomatoes
- 2 can(s) cannellini beans
- 2 tablespoon(s) olive oil
- 4 clove(s) garlic
- 2 each medium carrots and zucchini, quartered and cut into 1/4 " pieces
- 1/2 cup(s) dry white wine
- 2 cup(s) shredded savoy or green cabbage
- 1 can(s) garbanzo beans
- 3-4" parmesan cheese rind
- 4 cup(s) reduced sodium chicken broth
- salt, pepper, parmesan cheese to serve
- Boil tomatoes 30 sec., cold water rinse, remove skin, quarter, seed, chop
- Whirl half of cannelli beans with 1/2 c. water in blender
- Cook garlic in oil 2 min., add carrots, zucchini, chard stems, salt and cook until stems tender...5 min.
- Add wine and cabbage, cook, stirring until cabbage wilts...2-3 min.
- Add chard leaves, beans, tomatoes, puree, rind and broth. Simmer about 15 min. until all veggies tender.
- Serve with shredded cheese.
This recipe is a personal recipe added by ncarli and has not been tested or endorsed by MyRecipes.
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