Tuscan Vegetable Ragout

January 15, 2008 at 12:50 am 7 comments

Tuscan Vegetable Ragout

Tuscan Vegetable “Ra-goo”…click here to hear the pronunciation. ๐Ÿ™‚ I started making this recipe when Bella was a baby and everyone LOVED it. However, it was just on a page I had torn out of Vegetarian Times and I lost it! I was excited today when I figured out the they have all of their recipes online here. It’s a quick recipe and has so many wonderful flavors…without adding any spices! You could also add tofu or tempeh for a heartier dish. I love to top hot dishes with cold avocado sprinkled with lemon juice and a little sea salt. Yum!

This can be served many different ways…the consistency is like a stew and it’s great over penne pasta, brown rice, or just with some yummy crusty garlic bread.

2 tsp. olive oil
3 cloves garlic, minced
2 zucchini, halved lengthwise and cut into 1/2-inch slices
1 14.5-oz. can diced tomatoes, undrained (I like the basil/garlic kind)
2 15.5-oz. cans cannellini beans, drained and rinsed
1 15-oz. can artichoke hearts, coarsely chopped
2 Tbs. coarsely chopped Kalamata olives (I omitted these)
1 Tbs. capers**, coarsely chopped
1/4 cup chopped fresh basil
Salt and freshly ground black pepper to taste

Directions

  1. Heat oil in large pot over medium heat. Add garlic and zucchini, cover and cook until softened, about 5 minutes. Stir in tomatoes, beans and artichoke hearts, and cook until vegetables are tender, about 15 minutes.
  2. Add olives, capers and half the basil. Season to taste with salt and pepper. Serve sprinkled with remaining basil.

Enjoy!

**If you haven’t ever used capers…you can find them in the aisle with olives and other condiments.

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Entry filed under: Beans, Entree.

Sweet Little Pleasures Raw Inspiration

7 Comments Add your own

  • 1. sherrieg  |  January 15, 2008 at 2:38 pm

    I immediately printed this and can’t wait to try it!

    Reply
  • 2. Krisitn  |  January 15, 2008 at 4:18 pm

    Yes, yes…I’m going to have to try this too…sounds like something Ryan would love to pick up with his tiny little fingers! ๐Ÿ™‚

    Reply
  • 3. Melissa  |  January 15, 2008 at 7:36 pm

    Sara-I gotta tell ya…I made the peanut love sauce for spring rolls…OH MY FOODY GOODNESS. That is the best sauce evah!!! No wonder the college crowd flocked to the friends house.

    Reply
  • 4. Jen.  |  January 16, 2008 at 11:00 am

    This does sound good, Sara! ‘Course, I like anything with tomatoes & garlic!

    Do you have a veg-friendly kitchen where you are now?

    Reply
  • 5. Lynn V  |  January 17, 2008 at 4:09 am

    I love your blog! Keep up the great work! Loving it!

    Reply
  • 6. Sarah B.  |  January 17, 2008 at 5:11 am

    Mmm…this sounds great. I’ve seen a bunch of Ragout recipes in Cooking Light (I’m a big fan of this mag), but I’ve yet to try any. This one sounds even better to me than the ones from my magazine! I’ll let you know if I end up trying it.

    Reply
  • 7. Kristen  |  January 22, 2008 at 1:16 pm

    I made this last night and I have to say that it was so yummy!!! I put it over pasta with a little mozerella cheese sprinkled on top. It was so good and my kids liked it too! I will definitely be making it again! Thanks for sharing the recipe.

    Reply

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"I don't understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol lowering drugs for the rest of their lives." - Dean Ornish, MD

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