Posts filed under ‘Beans’

Tuscan Vegetable Ragout

Tuscan Vegetable Ragout

Tuscan Vegetable “Ra-goo”…click here to hear the pronunciation. 🙂 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.

January 15, 2008 at 12:50 am 7 comments







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"It is easier to change a man's religion than to change his diet." -Margaret Mead

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