White Bean, Artichoke, and Chard Ragout with Fennel Relish

Bean-ragout-ck-701090-l

(3) Course Main Dishes

Ingredients in this Recipe

1 (14 ounce) can vegetable broth
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, drained
1 (9 ounce) package frozen artichoke hearts, thawed
1 cup (1/2 inch thick) slices carrot
1 cup chopped red bell pepper
1 cup diced yellow bell pepper
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon dried basil
1/2 teaspoon sugar
1/4 cup chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
2 1/2 cups chopped fennel bulb (about 1 large)
2 cups (1/2 inch) cubed red potatoes
2 cups chopped Swiss chard
3 cups cooked cannellini or Great Northern beans
3 cups thinly sliced leek (about 2 large)
3 garlic cloves, minced
3/4 cup water
3/4 teaspoon salt
6 sun dried tomatoes, packed without oil

Recipe Preparation

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