Braised Swiss Chard and Cannellini Beans (Gluten-Free)

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• 1/4
  cup
  extra-virgin olive oil
• 1
  yellow onion
  chopped
• 2
  cloves
  garlic
  sliced
• 1
  celery stalk
  diced
• 1
  carrot
  diced
• 1
  pound
  Swiss chard
  thick stems chopped and leaves sliced into bite-size strips
• 1/4
  teaspoon
  red pepper flakes
• 1
  tablespoon
  tomato paste
• 1
  15-ounce can cannellini beans, drained and rinsed
• Kosher salt and freshly ground black pepper

1. Warm the olive oil in a large sauté pan with a lid or a Dutch oven over medium heat. Add the onion, sliced garlic, diced celery, diced carrot and the chopped chard stems. Cook, stirring frequently, until the vegetables are softened, about 10 minutes. Add the red pepper flakes and cook 30 seconds, then stir in the tomato paste and 1 cup of water. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for 10 minutes.
2. Add the chard leaves by handfuls, allowing each addition to wilt down slightly before adding more. When the greens have wilted, stir in the drained cannellini beans. Cover and cook until the chard is very tender, about 10 more minutes. Taste and season with kosher salt and freshly ground black pepper.
3. Serve warm as a nutritious side for fish, chicken, or any main of your choice.