Recipes

1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion, celery, and carrots and cook, stirring occasionally, until the vegetables begin to soften, for 3 to 4 minutes.

2. Add the tomatoes and their liquid, ½ cup water, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Add the Swiss chard and simmer, stirring, just until wilted, 1 to 2 minutes. Stir in the beans and 1 cup of the Parmesan. Transfer to an 8-by-11-inch baking dish or a shallow 2-quart casserole.

3. Cut the baguette in half crosswise, then lengthwise, into ¼-inch-thick slices. Brush one side of each slice with the remaining 2 teaspoons of oil. Arrange the slices, oiled-side up, over the casserole, overlapping them slightly. Sprinkle with the thyme and the remaining 2 tablespoons of Parmesan. Bake until the bread is golden brown, 15 to 20 minutes.