Swiss Chard Stew Recipe

Name: Swiss Chard Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup sun-dried tomatoes (not oil-cured); 1 tablespoon extra-virgin olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 2 medium carrots, peeled and finely diced; 1 large bunch Swiss chard (10 to 12 ounces); 4 cups water; One 16-ounce can salt-free diced tomatoes, undrained; One 10- to 12-ounce package frozen vegan tortellini (such as tofu- or spinach-filled), partially thawed; 1 1/2 teaspoons Italian herb seasoning; 1 medium yellow summer squash, finely diced; 2 tablespoons minced fresh dill, or 1 teaspoon dried; Salt and freshly ground pepper to taste; 8 fresh basil leaves, thinly sliced

Servings: persons

2/3 cup sun-dried tomatoes (not oil-cured)
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, peeled and finely diced
1 large bunch Swiss chard (10 to 12 ounces)
4 cups water
One 16-ounce can salt-free diced tomatoes, undrained
One 10- to 12-ounce package frozen vegan tortellini (such as tofu- or spinach-filled), partially thawed
1 1/2 teaspoons Italian herb seasoning
1 medium yellow summer squash, finely diced
2 tablespoons minced fresh dill, or 1 teaspoon dried
Salt and freshly ground pepper to taste
8 fresh basil leaves, thinly sliced

1
Cover the dried tomatoes with about 1 cup boiling water in a small bowl.
2
Let stand until needed.
3
Heat the oil in a large soup pot.
4
Add the onion, garlic, and carrots and saute over medium-low heat, stirring occasionally, until all are golden.
5
Meanwhile, rinse the chard well, trim away the thick midribs, and cut into approximately 1/2-by-2-inch shreds.
6
Place in another large pot with just enough water to keep the bottom of the pot moist.
7
Cover and cook until just tender and bright green, about 5 to 7 minutes.
8
Remove from the heat and set aside until needed.
9
Add the water, tomatoes, tortellini, and seasoning to the soup pot.
10
Bring to a rapid simmer, then lower the heat.
11
Cover and simmer gently for 15 minutes, or until the carrots are just tender.
12
Add the squash and dill.
13
Cover and simmer over low heat for another 10 minutes, or until the tortellini and the squash are done.
14
Stir in the reserved chard, and add more water if needed to give the stew a moist yet not soupy consistency.
15
Season with salt and pepper, then serve at once, garnishing each serving with a few strips of basil.
16
Per serving:
17
Calories: 115
18
Total fat: 4g
19
Protein: 5g
20
Fiber: 4g
21
Carbohydrate: 17g
22
Cholesterol: 0mg
23
Sodium: 437mg

111

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2/3 cup sun-dried tomatoes (not oil-cured), 1 tablespoon extra-virgin olive oil, 1 medium onion, finely chopped, 2 cloves garlic, minced, and more.

Yes, Swiss Chard Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Swiss Chard Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions