White Bean, Artichoke, and Chard Ragout

Ingredients

• Ragout:
• 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
• Relish:
• 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

Preparation

1. 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.
2. 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.
3. 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.