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(For white bean stew, frittata)

February 24, 2010

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2 medium red onions

5 medium carrots

3 stalks celery

2 bunches (about 2 pounds)

Swiss chard

1/2 bunch fresh parsley

3 cloves garlic

1 cup grated Parmesan

1/2 cup grated cheddar, Gruyere, or pepper Jack cheese

8 eggs

3 tablespoons butter

Salt and pepper

6 tablespoons olive oil

4 cups vegetable stock

1 can (14 to 15 ounces) whole plum tomatoes

3 cans (15 ounces each) white beans

1/2 teaspoon crushed red pepper

1/2 teaspoon dried oregano

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