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NYT Cooking

@nytimescooking

3 years ago
Photo by NYT Cooking on February 18, 2024.
Photo by NYT Cooking on February 18, 2024.
Photo by NYT Cooking on February 18, 2024.
Photo by NYT Cooking on February 18, 2024.
Photo by NYT Cooking on February 18, 2024.
Photo by NYT Cooking on February 18, 2024.
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Posted On: February 18th 2024, 03:27 pm
This recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that’s what you’ve got. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
#recipe #meal #dinner #beans #cooking #pasta #side dish #italian #recipeoftheday #delicious #vegetarian #mealprep #yum
Comments (5)
sundaydinnermemories 16 days ago

sundaydinnermemories

Braised

murph_2025 2 years ago

murph_2025

This is exactly what we were looking for, great soup for cold January dinner @onepotatobox

emmasg443 2 years ago

emmasg443

What is this dish? It looks delicious. Did you make it yourself?

8_trackfoods 3 years ago

8_trackfoods

Delish! Saved!! Must with @8_trackfoods Organic Cannellini Beans!! Grown in by US organic farmers! 💛🌎🌱

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