How to Make It
1. Prepare the ragout: Heat a large nonstick skillet over medium. Add 1 tablespoon oil to pan; swirl to coat. Add leek, carrot, and garlic; cover and cook 5 minutes or until tender.
2. Place leek mixture in a 5-quart slow cooker. Stir in beans, fennel, potato, bell pepper, water, basil, salt, oregano, 1/4 teaspoon black pepper, tomatoes, broth, and artichokes. Cover and cook on high for 8 hours or until the vegetables are tender. Add chard; stir until chard wilts.
3. Prepare the relish: Combine 1 cup boiling water and sun-dried tomatoes; let stand 15 minutes or until soft. Drain; chop. Combine sun-dried tomatoes, shredded fennel, yellow bell pepper, parsley, lemon juice, olive oil, sugar, salt, and 1/8 teaspoon black pepper; let stand 30 minutes. To serve, ladle stew into bowls and top with relish.
Also appeared in: Cooking Light, September, 2021,Soups & Stews