Italian Vegetable Ragout

Name: Italian Vegetable Ragout
Ingredients: 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)

11 ingredients

7 steps

Ingredients

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)

Directions

1

Heat the olive oil over medium heat in a large skillet.
2

Add the onion, cover, and cook until softened, about 5 minutes.
3

Uncover, add the wine, and cook until it evaporates.
4

Add the zucchini, tomatoes, red pepper flakes, beans, and parsley.
5

Cover and cook over medium-low heat for 20-60 minutes or until the vegetables are tender.
6

Add the basil and season to taste with salt and pepper, if using.
7

This ragout is especially good topped with cooked quinoa.