White Bean, Artichoke, and Chard Ragout

White Bean, Artichoke, and Chard Ragout  Recipe

Randy Mayor; Melanie J. Clarke

A crunchy topping of raw fennel and bell peppers makes an ideal accompaniment to the mellow flavors of this slow-simmered stew of beans and vegetables. You can make and refrigerate the relish up to a day ahead to save time.


6 servings (serving size: 2 cups ragout and about 1/2 cup relish)

Recipe from

Cooking Light

Nutritional Information

Calories 289
Fat 5.9 g
Satfat 0.8 g
Monofat 2.8 g
Polyfat 1.1 g
Protein 11.5 g
Carbohydrate 50.6 g
Fiber 13.9 g
Cholesterol 0.0 mg
Iron 4.9 mg
Sodium 603 mg
Calcium 167 mg


1 tablespoon olive oil
3 cups thinly sliced leek
1 cup (1/2-inch-thick) slices carrot
3 garlic cloves, minced
3 cups cooked cannellini beans
2 1/2 cups chopped fennel bulb
2 cups (1/2-inch) cubed red potato
1 cup chopped red bell pepper
3/4 cup water
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, drained
1 3/4 cups organic vegetable broth
1 (9-ounce) package frozen artichoke hearts, thawed
2 cups chopped Swiss chard
1 cup boiling water
6 sun-dried tomatoes, without oil
3 cups shredded fennel bulb
1 cup diced yellow bell pepper
1/4 cup chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper


To prepare ragout, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add leek, carrot, and garlic; cover and cook 5 minutes or until tender.

Place leek mixture in a 5-quart electric slow cooker. Add beans and next 11 ingredients (through artichokes). Cover and cook on high 8 hours or until vegetables are tender. Add chard; stir until chard wilts.

To prepare relish, combine boiling water and sun-dried tomatoes; let stand 15 minutes or until soft. Drain; chop. Combine sun-dried tomatoes and remaining ingredients; let stand 30 minutes.


This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

Robin Robertson,

Cooking Light

October 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note