Login to Save Like

Ingredients

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

Description

MyRecipes