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Tuscan Vegetable Ragout Recipe

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This recipe for Tuscan Vegetable Ragout, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Meghan Gray
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 teaspoons olive oil
3 cloves garlic, minced
2 zucchini, halved lengthwise and cut into 1/2 inch pieces (I bought two small zucchinis- about 1 1/4 lb)
1 8 ounce can diced tomatoes, undrained (I ran a can of stewed through food processor)
2 15.5 ounce cans cannellini beans, drained and rinsed (this is about 1.5 cups cooked beans per can)
1 15 ounce can artichoke hearts, quartered
2 Tablespoons coarsely chopped Kalamata olives
1 Tablespoon capers, coarsely chopped
1/4 cup chopped fresh parsley or basil
salt and freshly ground black pepper to taste

Directions:
Directions:
1. Heat oil in large pot over medium heat. Add garlic and zucchini, cover and cook until softened, about 5 minutes. Stir in tomatoes, beans, and artichoke hearts, and cook until vegetables are tender, about 15 minutes.

2. Add olives, capers, and half the parsley. Season to taste with salt and pepper. Serve sprinkled with remaining parsley.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
For a heartier dish, add diced and browned tofu or seitan near the end of cooking time. This delicious melange is especially good accompanied by crusty Italian bread or served over pasta.

Per serving: 380 calories, 23 g protein, 4.5 g total fat (0.5 g sat fat), 68 g carb, 0 mg cholesterol, 1000 mg sodium,
20 g fiber, 8 g sugars

Source: Vegetarian Times January 2005 page 37

 

 

 

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