Swiss Chard with Borlotti Beans


Preparation info

  • Serves


    • Difficulty


Appears in

Italian Comfort Food

Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

This greens-and-beans dish, known simply as verdure con fagioli, has a souplike consistency. Sautéed aromatics—celery, carrot, onion, and garlic—are combined with wilted greens and tender beans and then simmered in stock to create a hearty, brothy, protein-rich classic.


  • 2 cups dried borlotti or cranberry beans, soaked overnight and drained
  • Kosher salt and freshly ground black pepper, to taste
  • 7 lb. Swiss chard, leaves and tender stems coarsely chopped
  • ¼ cup extra-virgin olive oil
  • 1 tsp. chile flakes
  • 12 cloves garlic, coarsely chopped
  • 4 ribs celery, cut into ¼″ pieces
  • 3 carrots, peeled and cut into ¼″ pieces
  • 1 yellow onion, cut into ¼″ pieces
  • 2 cups chicken or vegetable stock


    1. Put beans and 6 cups water in a 6-qt. saucepan and bring to a boil. Reduce heat to medium-low and cook, covered, until beans are tender, about 2 hours. Drain beans and set aside.
    2. Fill a saucepan with salted water and bring to a boil. Add chard and cook until leaves are wilted and stems are tender, 4–6 minutes. Drain and transfer chard to an ice bath until chilled, then drain and squeeze dry. Add ¼ cup oil and the chile flakes to saucepan over medium and cook garlic, celery, carrots, and onion until golden, 8–10 minutes. Add reserved beans and chard, the stock, salt, and pepper and simmer until stock is slightly reduced, 6–8 minutes. Transfer to a serving dish and drizzle with remaining oil.