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Stewed Vegetable Gratin

Photo: John Kernick
Prep time 20 mins
Other time 20 mins
Yield Makes 4 to 6 servings

Ingredients

  • 3 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 bunch Swiss chard, stems removed and leaves cut crosswise into 1-inch strips
  • 1 19-ounce can white beans, rinsed and drained
  • 1 cup (about 4 ounces) plus 2 tablespoons grated Parmesan
  • 1 baguette
  • 2 tablespoons fresh thyme

Nutrition Information

  • calories 792
  • caloriesfromfat 22 %
  • fat 19 g
  • satfat 0 g
  • cholesterol 0 mg
  • sodium 1,641 mg
  • carbohydrate 117 g
  • fiber 12 g
  • sugars 13 g
  • protein 36 g

How to Make It

  1. Heat oven to 400° F.

    Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion, celery, and carrots and cook, stirring occasionally, for 3 to 4 minutes. Add the tomatoes and their juices, broth, salt, and pepper. Bring to a boil. Add the Swiss chard and cook, stirring, until wilted, 1 to 2 minutes. Stir in the beans and 1 cup of the Parmesan. Transfer to an 8-by-11-inch baking dish or shallow 2-quart casserole.

    Cut the baguette in half crosswise and trim the ends to form two 8-inch portions. Slice each portion lengthwise to make several 1/4-inch-thick slices. Brush the top of each slice with the remaining oil. Arrange the slices, oil-side up, over the casserole, overlapping them slightly. Top with the thyme and the remaining Parmesan. Bake until the bread is golden brown, about 20 minutes.