Stewed Vegetable Gratin

I saw this recipe in Real Simple, but wanted to lighten it up. It ended up being a nice vegetarian summer meal. The recipe calls for a whole bunch of Swiss chard, which may seem like a lot but it does cook down. Here is the Swiss chard, ready to go into the pan:

And here is the final product, just out of the oven:

1 T olive oil
1 red onion, sliced thinly
2 carrots, peeled and diced
2 stalks celery, diced
1 (14 oz.) can diced tomatoes in juice
1/2 c. water
1/2 t salt
1/4 t pepper
1 bunch Swiss chard, stems removed and leaves torn
1 (15 oz.) can white beans, rinsed and drained
1/2 c. + 1 T shredded Parmesan cheese
3 slices light bread, such as Arnold Sandwich Thins, torn
1 t dried thyme

Heat olive oil in large frying pan. Add onion, carrots, and celery and saute for 10 minutes until soft. Add tomatoes, water, salt, and pepper. Bring mixture to a boil, and add Swiss chard and beans. Simmer for 5 minutes, then add Parmesan cheese.

Pour vegetables into a 13″ x 9″ pan, and cover with torn bread slices. Sprinkle with remaining Parmesan cheese and thyme, and bake for 20 minutes at 400F.

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