swiss chard, onion and white beans

I buy cans of both whole and diced San Marzano tomatoes (my personal preference) and then purée them for a quick tomato sauce. I transfer the sauce into small, individual containers and place in the freezer for quick meals like this anytime.

1 tablespoon extra virgin olive oil
1/4 medium onion, thinly sliced
Salt, to taste
Freshly ground black pepper
1 small clove garlic, sliced
1/4 15-ounce can cannellini beans, drained and rinsed
1/3 cup tomato sauce
4-5 leaves swiss chard, stems removed and cut into 2-inch pieces (about 3 cups)
Parmigiano-Reggiano, to taste

In a large sauté pan, heat olive oil over medium heat. Add onion and cook for 5 minutes, until lightly golden brown. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. Add beans and tomato sauce and cook for another 2-3 minutes. Add swiss chard and toss to combine. Cook until swiss chard is just wilted. Transfer to a serving bowl and top with freshly grated Parmigiano-Reggiano.

Serves 1.