VEGETABLE RAGOûT

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Vegetable Ragoût image

Categories     Soup/Stew     Tomato     Artichoke     Green Bean     Spinach     Pea     Bell Pepper     Summer     Self

Number Of Ingredients 13

1 tsp olive oil
1 medium onion, chopped
1 red or yellow bell pepper, cored, seeded and chopped
2 stalks celery, sliced
2 large carrots, thinly sliced
1 cup green beans, cut into 1-inch lengths
1 1/2 cups halved cherry tomatoes
1 cup frozen peas
1 cup artichoke hearts (4 hearts or a small jar) in brine, drained and quartered
2 cloves garlic, peeled and chopped
1 tbsp chopped fresh tarragon leaves (about 5 sprigs) or 1 tsp dried tarragon
3/4 cup tomato juice (or vegetable broth)
1 cup shredded baby spinach leaves

Steps:

  • Heat oil in a large nonstick pan. Add onion, pepper, celery, carrots, and beans. Cook over medium heat until vegetables are tender yet crisp, about 5 minutes. Add tomatoes, peas, artichokes, garlic, and tarragon and cook 2 minutes longer. Add tomato juice and bring to a simmer. Add spinach and simmer 1 minute longer. Season with salt to taste. Serve over couscous or rice, if desired.

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