In a large cast-iron or oven-proof skillet (a shallow Dutch oven will also work), heat the Olive Oil (2 tablespoon). Sauté the Leek (2), Celery (2 stalk), and Carrot (2) over medium-high heat until soft and beginning to brown, about 10 minutes.
Add the Garlic (2 clove) and Baby Bella Mushroom (8 ounce). Continue cooking until the mushrooms have released their moisture and browned, about 5 minutes.
Fold in the Chard (1 bunch) and sauté until wilted, about 2 minutes.
Season the vegetables with Sea Salt (1 teaspoon) and pour in the Dry Red Wine (1/2 cup), scraping up any brown bits that may have formed on the bottom of the pan. Add the Cannellini White Kidney Beans (2 can) and stir to incorporate. Pour the Vegetable Broth (1 1/2 cup) over the bean mixture and arrange Fresh Thyme (4) on top.
Bring to a simmer and cook, uncovered, over medium heat until the beans are soft and the liquid is mostly absorbed, 10 minutes. With the back of your spoon or a potato masher, smash a quarter of the beans to thicken the sauce.
Preheat the broiler. Sprinkle the cassoulet with the Gluten Free Panko Breadcrumbs (1/3 cup) and broil until the top is golden brown.
Serve warm alongside crusty bread or cauliflower mash. Enjoy!