White Bean, Artichoke, And Chard Ragout

• 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

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.
4. This recipe has been retested for
5. , 2012

ragout, olive oil, carrot, garlic, beans, fennel bulb, red bell pepper, water, basil, salt, oregano, ground black pepper, tomatoes, vegetable broth, swiss chard, boiling water, tomatoes, shredded fennel bulb, yellow bell pepper, parsley, lemon juice, olive oil, sugar, salt, ground black pepper

Taken from www.myrecipes.com/recipe/white-bean-artichoke-chard-ragout-with-fennel-relish (may not work)