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Tuscan Vegetable Ragoût

For a heartier dish, add diced and browned tofu or serve with gluten-free pasta.

Ingredients: 

Ingredients: 

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2 tsp. olive oil
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3 cloves garlic, minced
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2 zucchini, halved lengthwise and cut into ½-inch slices
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1 8-oz. can diced tomatoes, undrained
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2 15.5-oz. cans cannellini beans, drained and rinsed
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1 15-oz. can artichoke hearts, quartered
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2 Tbs. coarsely chopped Kalamata olives
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1 Tbs. capers, coarsely chopped
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¼ cup chopped fresh parsley or basil

Instructions: 

  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.

Nutrition Information: 

Calories: 
380
Protein: 
23 g
Total Fat: 
4 g
Saturated Fat: 
g
Carbohydrates: 
68 g
Cholesterol: 
mg
Sodium: 
1 mg
Fiber: 
20 g
Sugar: 
8 g
Yield: 
Serves 4

Comments on this Recipe

This is one of our favorites from Vegetarian Times!

LOVE this recipe! It really needs the FRESH BASIL though. Maybe a little bit more then the recipe calls for, even. So healthy and also So easy to make and leftovers keep well in the fridge.