1 hr 15 mins
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.
My Private Note
Units: US | Metric
- 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)
- 1Heat the olive oil over medium heat in a large skillet.
- 2Add the onion, cover, and cook until softened, about 5 minutes.
- 3Uncover, add the wine, and cook until it evaporates.
- 4Add the zucchini, tomatoes, red pepper flakes, beans, and parsley.
- 5Cover and cook over medium-low heat for 20-60 minutes or until the vegetables are tender.
- 6Add the basil and season to taste with salt and pepper, if using.
- 7This ragout is especially good topped with cooked quinoa.
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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
- Total Fat 7.8 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 31.7 mg
- Total Carbohydrate 39.7 g
- Dietary Fiber 10.8 g
- Sugars 9.5 g
- Protein 12.5 g