Sara Quessenberry
Recipe by Real Simple March 2007

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Credit: John Kernick

Recipe Summary test

prep:
20 mins
additional:
20 mins
total:
40 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

792 calories; calories from fat 22%; fat 19g; sodium 1641mg; carbohydrates 117g; fiber 12g; sugars 13g; protein 36g.
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