3 garlic cloves, crushed
Extra virgin olive oil
2 shallots, sliced
2 tomatoes, peeled & rough diced
15-20 cherry tomatoes, peeled
3 cups of cranberry (Borlotti) beans, shelled
2 cups vegetable broth
4 sage leaves, finely chopped
1 rosemary sprig, finely chopped
5 Swiss chard leaves, roughly chopped
2 tbsp miso
Parmigiano-Reggiano (Parmesan) cheese, grated
1. Place a pot of water on the stove and let it come to a rolling boil. Place your bowl of ice water next to the stove so it is easily accessible. Rinse your tomatoes clean and remove any stems that are still attached.
2. Using a sharp knife, slice a shallow X into the bottom of the tomato (opposite the stem side).
3. Gently place the tomatoes into the boiling water. If you have several tomatoes, boil them in batches of 3-4 at a time.
4. Boil the tomatoes till you see the X begin to split open wider, or for 25 seconds, whichever comes first. Do not boil them for longer than 25-30 seconds or they will begin to soften and cook. Remove the tomatoes immediately from the boiling water using a slotted spoon.
5. Place the tomatoes directly into the bowl of ice water and let them cool off. This will help to stop any "cooking" that has started. Remove the tomatoes from the ice water. Begin peeling the skin at the X, pulling the skin back gently.
6. Not much tomato flesh should come off with the skin-- if the flesh comes off or the tomato seems soft/mushy, you've cooked it a bit too long. Try cooking it for a shorter time on the next round.
1. Crush the garlic with the flat part of the knife. In a pot over medium heat, add extra virgin olive oil, garlic, shallots, roughly diced peeled tomato, cherry tomatoes, and cranberry beans. Stir and add in vegetable broth.
2. Add sage and rosemary. Salt and pepper to taste.
3. De-stem the Swiss chard, set the stem aside. Cut the leaves in half, chop the stems and the leaves. Add the Swiss chard to the pot.
4. Put lid on the pot and let the stew cook on low heat for 45 minutes. Add miso and stir.
5. Spoon a serving into a serving bowl and drizzle with olive oil. Top if off with grated Parmigiano Reggiano.