Stewed Vegetable Gratin

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3 tablespoon olive oil

1 medium yellow onion, diced

2 celery stalks, diced

2 medium carrots, diced

1 14.5-ounce can diced tomatoes, undrained

1/2 cup low-sodium chicken broth

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 white beans, rinsed and drained

1 cup (about 4 ounces) plus 2 tablespoons grated Parmesan

1 baguette

2 tablespoons fresh thyme

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