Stewed Vegetable Gratin

Photo by John Kernick
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 334 calories
    • Fat 13 g
    • Sat Fat 4 g
    • Cholesterol 14 mg
    • Sodium 1293 mg
    • Protein 17 g
    • Carbohydrate 37 g
    • Fiber 6 g


  1. Check 3tablespoons olive oil
  2. Check 1 medium onion, diced
  3. Check 2 stalks celery, diced
  4. Check 2 medium carrots, diced
  5. Check 1 14.5-ounce can diced tomatoes
  6. Check 1teaspoon kosher salt
  7. Check 1/4teaspoon black pepper
  8. Check 1 bunch Swiss chard, stems removed and leaves cut crosswise into 1-inch strips
  9. Check 1 19-ounce can cannellini beans, rinsed
  10. Check 1cup plus 2 tablespoons grated Parmesan (about 4 ounces)
  11. Check 1 baguette, ends trimmed
  12. Check 2tablespoons fresh thyme leaves


  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat.
  2. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, 3 to 4 minutes.
  3. Add the tomatoes and their liquid, ½ cup water, salt, and pepper. Bring to a boil. Add the chard and simmer, stirring, just until wilted, 1 to 2 minutes.
  4. Stir in the beans and 1 cup of the Parmesan. Transfer to an 8-by-11-inch baking dish or a shallow 2-quart casserole.
  5. Cut the baguette in half crosswise, then lengthwise, into ¼-inch-thick slices. Brush one side of each slice with the remaining oil.
  6. Arrange the slices, oiled-side up, over the vegetables, overlapping slightly. Sprinkle with thyme and the remaining Parmesan. Bake until bread is golden brown, 15 to 20 minutes.