Ready and Waiting Bean and Vegetable Ragout
Warm, hearty, and bursting with flavor, the "Ready and Waiting Bean and Vegetable Ragout" is the ultimate one-pot comfort food that's as satisfying as it is easy to prepare. Packed with protein-rich cannellini and kidney beans, tender zucchini, and a medley of aromatic vegetables like carrots, celery, and onion, this ragout is simmered to perfection in a robust tomato and vegetable broth seasoned with smoked paprika, thyme, and oregano. Ready in under an hour and perfect for make-ahead meals, this vegan-friendly dish is an ideal choice for busy weeknights or meal prepping. Serve it piping hot with a generous garnish of fresh parsley, alongside crusty bread or over a bed of rice, for a wholesome, plant-based dinner that’s both nutritious and delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 medium zucchini, diced
- 1 14-ounce can canned diced tomatoes
- 2 cups vegetable broth
- 1 15-ounce can canned cannellini beans, rinsed and drained
- 1 15-ounce can canned kidney beans, rinsed and drained
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the diced zucchini and cook for an additional 3 minutes, stirring occasionally.
5. Pour in the canned diced tomatoes (with their juices) and vegetable broth. Stir to combine.
6. Add the cannellini beans and kidney beans. Stir in the dried thyme, oregano, smoked paprika, bay leaf, salt, and black pepper.
7. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally to prevent sticking.
8. Remove the bay leaf and taste the ragout. Adjust seasoning with additional salt and pepper if needed.
9. Serve hot, garnished with fresh chopped parsley. Enjoy the warmth of this hearty dish!
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5101 mg | 222% | |
| Total Carbohydrate | 216.2 g | 79% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 40.6 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 672 mg | 52% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 5777 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
