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Prep 15 mins
Cook 1 hr
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.
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1⁄2 cup dry white wine
- 2 zucchini, halved lengthwise and cut into 1/2-inch slices
- 2 lbs plum tomatoes, chopped
- 1⁄8-1⁄4 teaspoon hot red pepper flakes
- 2 cups cannellini beans (cooked or 1 can)
- 1⁄4 cup fresh parsley (1/4 cup chopped fresh or 1/8 cup dried)
- 1⁄4 cup dried basil
- salt, to taste (optional)
- fresh ground pepper, to taste (optional)
- Heat the olive oil over medium heat in a large skillet.
- Add the onion, cover, and cook until softened, about 5 minutes.
- Uncover, add the wine, and cook until it evaporates.
- Add the zucchini, tomatoes, red pepper flakes, beans, and parsley.
- Cover and cook over medium-low heat for 20-60 minutes or until the vegetables are tender.
- Add the basil and season to taste with salt and pepper, if using.
- This ragout is especially good topped with cooked quinoa.