Mediterranean Ragout

• 3 Tbs. extra-virgin olive oil
• 2 large leeks, white and light green parts sliced
• 2 medium stalks celery, sliced
• 2 medium carrots, sliced
• 6 medium cloves garlic, minced
• 1 Tbs. chopped fresh rosemary
• 18 tsp. red pepper flakes
• 2 cups low-sodium vegetable broth
• 8 oz. fresh cranberry beans shelled, or 1 cup frozen baby lima beans
• 4 oz. green beans, trimmed and cut into 2-inch pieces (1 cup)
• 3 ripe medium tomatoes, halved, seeded and coarsely chopped (4 cups)
• 6 cups Swiss chard leaves, cut into 1/2-inch-wide ribbons
• 1 cup sliced zucchini
• 2 slices day-old country bread, cubed (2 cups)
• 1 cup Parmesan shavings, optional

1. In Dutch oven or deep saute pan, heat 1 tablespoon oil over medium heat.
2. Add leeks and cook, stirring often, until softened but not browned, 1 1/2 to 2 minutes.
3. Add celery, carrots, garlic, rosemary and pepper flakes and cook, stirring, 1 minute.
4. Add broth and cranberry beans; bring to a simmer.
5. Reduce heat to medium-low, cover and simmer 15 minutes.
6. Add green beans, cover and simmer 5 minutes.
7. Stir in tomatoes, chard and zucchini and return to a simmer.
8. Cover and simmer until vegetables are tender, 6 to 10 minutes.
9. Remove from heat; season with salt and freshly ground pepper to taste.
10. Add bread and stir to moisten.
11. Cover Dutch oven and let stand until bread has softened and stew has thickened, about 5 minutes.
12. Spoon stew into shallow soup bowls and drizzle some remaining oil over each serving.
13. Garnish with Parmesan shavings if desired and serve immediately.

extravirgin olive oil, leeks, stalks celery, carrots, garlic, rosemary, red pepper, vegetable broth, cranberry beans, green beans, tomatoes, swiss chard, zucchini, country bread, parmesan shavings

Taken from www.vegetariantimes.com/recipe/mediterranean-ragout/ (may not work)