White Bean, Artichoke, and Chard Ragout

3 cups thinly sliced leek

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

3 garlic cloves, minced

3 cups cooked cannellini beans

2 1/2 cups chopped fennel bulb

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

1 cup chopped red bell pepper

3/4 cup water

1 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon ground black pepper

1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, drained

1 3/4 cups organic vegetable broth

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

2 cups chopped Swiss chard

1 cup boiling water

6 sun-dried tomatoes, without oil

3 cups shredded fennel bulb

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 ground black pepper