Tuscan Vegetable Ragout
For a heartier dish, add diced and browned tofu or serve with gluten-free pasta.
Ingredients
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2 teaspoons olive oil
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3 cloves garlic, minced
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2 zucchini, halved lengthwise and cut into 1/2-inch slices
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1 8-ounce can diced tomatoes, undrained
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2 15.5-ounces cans cannellini beans, drained and rinsed
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1 15-ounce can artichoke hearts, quartered
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2 tablespoons coarsely chopped Kalamata olives
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1 tablespoon capers, coarsely chopped
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1/4 cup chopped fresh parsley or basil
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Salt and freshly ground black pepper to taste
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.
Nutrition information
Calories 380, Total Fat 4 g, Sodium 1 mg, Carbohydrate 68 g, Fiber 20 g, Protein 23 g, Sugars 8 g
Percent Daily Values are based on a 2,000 calorie diet
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