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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on December 04, 2012

      Delicious! We added a chopped carrot.

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    • on February 07, 2007

      Yum! I ended up making a few changes (some of which were not planned), but I think it would be good either way. I quartered the zucchini lengthwise and then cut it crosswise into chunks. I forgot to get cannellini beans, so I used butter beans, and only one 15 oz can. I used a 14 1/2 oz can of tomatoes, nicoise instead of kalamata olives, and omitted the capers. I planned on using both parsley and basil, but my basil died, so I just used parsley. I also added a little crushed red pepper. I ate it with thick slices of toasted potato-rosemary bread. I loved the way it turned out, although next time I will use cannellini beans (probably still only one can, though) and add basil. I also think I will try it with sourdough bread.

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    • on June 07, 2005

      Awsome recipe. I am new to the vegetarian lifestyle and this was a great start. Thanks so much.

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    Nutritional Facts for Tuscan Vegetable Ragout

    Serving Size: 1 (503 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 297.6
     
    Calories from Fat 43
    14%
    Total Fat 4.8 g
    7%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 821.9 mg
    34%
    Total Carbohydrate 51.1 g
    17%
    Dietary Fiber 22.8 g
    91%
    Sugars 9.1 g
    36%
    Protein 16.5 g
    33%

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