TUSCAN VEGETABLE RAGOUT

Tuscan Vegetable Ragout image

Make and share this Tuscan Vegetable Ragout recipe from Food.com.

Provided by Vino Girl

Categories Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

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Ingredients

2 teaspoons olive oil
3 garlic cloves, minced
2 zucchini, halved lengthwise and then cut into 1/2 inch pieces
1 (8 ounce) can diced tomatoes, undrained
2 (15 1/2 ounce) cans cannellini beans, drained and rinsed
1 (15 ounce) can artichoke hearts, quartered
2 tablespoons kalamata olives, coarsely chopped
1 tablespoon capers, coarsely chopped
1/4 cup fresh parsley or 1/4 cup basil, chopped
salt
pepper
crusty bread (optional)
cooked pasta (optional)

Steps:

Heat oil in a large pot over medium heat.
Add garlic and zucchini; cover and cook 5 minutes or until softened.
Stir in tomatoes, beans, and artichokes; cook for 15 minutes or until vegetables are tender. Add olives, capers and half the parsley. Season with salt and pepper, top with remaining parsley. Serve with crusty bread or over pasta.

*** Explore more Tuscan Vegetable Ragout Recipes »

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