Stewed Vegetable Gratin

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 1 14.5-ounce can diced tomatoes
• 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 cannellini beans, rinsed
• 1 cup plus 2 tablespoons grated Parmesan (about 4 ounces)
• 1 baguette, ends trimmed
• 2 tablespoons fresh thyme leaves

Directions

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.