Stewed Vegetable Gratin

Stewed Vegetable Gratin
Photo by John Kernick

Ingredients

  • 1 19-ounce can white beans, rinsed and drained
  • 2 medium carrots, diced
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh thyme
  • 1 bunch Swiss chard, stems removed and leaves cut crosswise into 1-inch strips
  • 3 tablespoon olive oil
  • + 6 more ingredients
    • 1 medium yellow onion, diced
    • 1 14.5-ounce can diced tomatoes, undrained
    • ½ cup low-sodium chicken broth
    • 2 celery stalks, diced
    • 1 baguette
    • 1 cup (about 4 ounces) plus 2 tablespoons grated Parmesan

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,...

View full recipe at My Recipes

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