Courtesy of CookingLight

This slow-simmered ragout is packed with beans and vegetables, so even though you’re eating vegan, you’ll still feel full and satisfied. Make the delish fennel relish a day ahead to save some time before your dinner party.

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
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.
3. Add chard; stir until chard wilts.
4. 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.

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