Warm Cannellini Bean Salad with Chard and Mascarpone
Healthy comfort food? You got it! This Warm Cannellini Bean Salad with Chard and Mascarpone is a deliciously creamy dish that can be served as an entree or a side dish.
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Makes: 4 servings
Ingredients
- 1 bunch chard
- 1 ½ cups vegetable broth
- 2 Tbsp olive oil
- 1 medium onion, diced (about 2 cups)
- 2 cloves garlic, minced (about 2 tsp)
- 2 cans cannellini beans, drained and rinsed well
- ¼ cup mascarpone cheese
- 1 Tbsp freshly squeezed lemon juice
- 1 tsp chopped thyme
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp lemon zest
Instructions
- Roughly chop chard leaves and chop smaller stems into ¼" dice. You should be able to get about ⅓ cup diced chard stems, but it's OK if it's less.
- In a small saucepan over medium heat, bring vegetable broth to a simmer.
- Heat olive oil in a large saucepan over medium heat. Add onion, garlic, and the stems of the chard. Cook for about 5 minutes, stirring occasionally until softened.
- Add one cup of the broth, cook and stir until almost absorbed. Now add the chard leaves, cannellini beans, and the rest of the broth. Cook for a couple minutes while stirring.
- Add mascarpone cheese, lemon juice, thyme, salt, and pepper
- Top with lemon zest before serving.
Notes
- Recipe lightly adapted from Green Kitchen Stories
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