Chard, White Bean and Potato in Chili, Basil and Tomato Broth

2 pounds tomatoes, quartered
2-4 fresh red chilies, thinly sliced
Olive oil, for coating

Olive oil, for cooking
2 onions, thinly sliced
3 garlic cloves, thinly sliced
1 large bunch fresh basil
5 cups vegetable stock
11 ounces potatoes (about 2 medium), peeled and diced
Medium bunch chard leaves
1 cup drained and rinsed canned cannellini beans 
Salt

Heat oven to 400°F.

Toss the tomatoes and chilies in an oven dish with enough olive oil to coat.  Season with salt and roast for 20 minutes or until the tomatoes are beginning to color.

Heat 2 tablespoons olive oil in a saucepan over medium heat.  Saute the onions and garlic for 7-8 minutes.  Chop the basil coarsely, add it to the pan, and cook for 2 minutes more.  

Add the roasted tomatoes to the saucepan along with about 2 cups of the vegetable stock.  Bring to a boil and simmer for 5 minutes.  

Blend tomato and onion mixture to a puree and pass through a sieve, saving the liquid and discarding the solids. Return the liquid to the pan.  Add the remainder of the stock, and bring back to a boil. Simmer for 10 minutes.  Season with salt.

Bring a small saucepan of water to boil, add the potatoes and simmer for 10-12 minutes, until almost done. Drain.

Cut the chard leaves at the base; discard the stalk ends.  Coarsely chop the leaves, stripping and removing any thick stalks and slicing them thinly.  Heat 2 tablespoons olive oil in a heavy saucepan over high heat.  Add the chard and saute, stirring, for 5-7 minutes, until tender.  Add the potatoes and beans and about a cup of the stock mixture.  Simmer for 5 minutes, until the potato is cooked and the stock is absorbed.

Ladle some of the stock mixture into shallow bowls and pile some of the vegetables in the center.

Serves 4.

From For the Love of Food by Denis Cotter