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    You are in: Home / Low-cholesterol / Italian Vegetable Ragout Recipe
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    Italian Vegetable Ragout

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Vegetarian Network Austin's Note:

    This dish was brought to our September 2007 potluck dinner by Ken Jaffe, our President. Several people requested the recipe, so we posted it here. NOTE: A member who made it said that she doubled the red pepper flakes, used 1 can of beans, used dried parsley, omitted the salt and pepper, and cooked it for an hour. Those changes are reflected in the recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the olive oil over medium heat in a large skillet.
    2. 2
      Add the onion, cover, and cook until softened, about 5 minutes.
    3. 3
      Uncover, add the wine, and cook until it evaporates.
    4. 4
      Add the zucchini, tomatoes, red pepper flakes, beans, and parsley.
    5. 5
      Cover and cook over medium-low heat for 20-60 minutes or until the vegetables are tender.
    6. 6
      Add the basil and season to taste with salt and pepper, if using.
    7. 7
      This ragout is especially good topped with cooked quinoa.

    Ratings & Reviews:

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    Nutritional Facts for Italian Vegetable Ragout

    Serving Size: 1 (522 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 283.2
     
    Calories from Fat 70
    24%
    Total Fat 7.8 g
    12%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 31.7 mg
    1%
    Total Carbohydrate 39.7 g
    13%
    Dietary Fiber 10.8 g
    43%
    Sugars 9.5 g
    38%
    Protein 12.5 g
    25%

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