We have a hearty bean and green stew for you this Meatless Monday, as well as swiss chard and beet greens growing, storage and preparation tips from our Vermont Fresh: A Fruit and Vegetable Handbook.

Kim Wittorff, a volunteer cooking, tasting and testing recipes out of the Vermont Fresh Handbook worked on this one.  Her comments are below the recipe in italics.

Meatless Monday Recipe: Bean and Hearty Green Stew

Serves 6

(adapted from Deb Perelman: smittenkitchen.com)


  • 1 large bunch Swiss chard or beet greens
  • 2 tablespoons olive oil
  • 1 large carrot, chopped
  • 2 stalks of celery, chopped
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons cider vinegar
  • 2 15-ounce cans white beans
  • 2 cups vegetable or chicken broth
  • 1 15-ounce can tomato puree
  • 1 teaspoon salt
  • ½  teaspoon pepper


  1. Pour a few inches of water into a large saucepan and bring to a boil.
  2. Separate the ribs of the chard from the leafy portion; chop into 1-inch chunks. Cook chunks in boiling water for 3 minutes, then add leaves and cook one minute longer.
  3. Drain off water, squeeze out excess moisture, and roughly chop the whole mess. Set aside.
  4. Return saucepan to the stove, wipe it out, and add the oil. Heat over medium, then add carrot, celery, and onion.  Sauté for about 12 minutes.
  5. Turn down heat, add garlic and sauté a few minutes longer, until garlic is golden brown.
  6. Stand back and add the vinegar—careful, it will steam and may splatter.  Cook 5 minutes longer.
  7. Add the beans, broth, tomato puree, salt, and pepper.  Cover and simmer for 20 minutes.
  8. Add the chard and cook 5 minutes longer.  Remove from heat and add salt and pepper to taste.
  9. Serve hot.  Try garnishing with homemade c