Stewed-Vegetable Gratin

Stewed-Vegetable Gratin

Ingredients:
3  tablespoon  olive oil
1  medium yellow onion, diced
2  celery stalks, diced
2  medium carrots, diced
1  14.5-ounce can diced tomatoes, undrained
1/2  cup  low-sodium chicken broth
1  teaspoon  kosher salt
1/4  teaspoon  black pepper
1  bunch Swiss chard, stems removed and leaves cut crosswise into 1-inch strips
1  19-ounce can white beans, rinsed and drained
1  cup  (about 4 ounces) plus 2 tablespoons grated Parmesan
1  baguette
2  tablespoons  fresh thyme

Preparation:

• Heat oven to 400° F. 
• Heat 1 tablespoon of the oil in a large saucepan over medium-high heat.
•  Add the onion, celery, and carrots and cook, stirring occasionally, for 3 to 4 minutes. Add the tomatoes and their juices, broth, salt, and pepper.
•  Bring to a boil. Add the Swiss chard and cook, stirring, until wilted, 1 to 2 minutes. Stir in the beans and 1 cup of the Parmesan. Transfer to an 8-by-11-inch baking dish or shallow 2-quart casserole. 
• Cut the baguette in half crosswise and trim the ends to form two 8-inch portions. Slice each portion lengthwise to make several 1/4-inch-thick slices. 
• Brush the top of each slice with the remaining oil. Arrange the slices, oil-side up, over the casserole, overlapping them slightly.
•  Top with the thyme and the remaining Parmesan. Bake until the bread is golden brown, about 20 minutes.