White Bean, Artichoke, And Chard Ragout Recipe

Name: White Bean, Artichoke, And Chard Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1128

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: Ragout:, 1 tablespoon olive oil, 3 cups thinly sliced leek, 1 cup (1/2-inch-thick) slices carrot, and more.

Yes, White Bean, Artichoke, And Chard Ragout falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Bean, Artichoke, And Chard Ragout

How did you like this recipe?

Frequently Asked Questions