White Bean, Artichoke, And Chard Ragout With Fennel Relish

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1 tablespoon olive oil

3 cups thinly sliced leek (about 2 large)

1 cup (1/2-inch-thick) slices carrot

3 garlic cloves, minced

3 cups cooked cannellini or Great Northern beans

2 1/2 cups chopped fennel bulb (about 1 large)

2 cups (1/2-inch) cubed red potatoes

1 cup chopped red bell pepper

3/4 cup water

1 teaspoon dried basil

3/4 teaspoon salt

1/4 teaspoon dried oregano

1/4 teaspoon black pepper

1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, drained

1 (14-ounce) can vegetable broth

1 (9-ounce) package frozen artichoke hearts, thawed

2 cups chopped Swiss chard

1 cup boiling water

6 sun-dried tomatoes, packed without oil

3 cups shredded fennel bulb (about 1 large)

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 black pepper

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