Three Bean and Vegetable Ragout
Bursting with hearty flavors and packed with plant-based protein, this Three Bean and Vegetable Ragout is a comforting one-pot meal perfect for any night of the week. Featuring a medley of cannellini, kidney, and black beans simmered with a vibrant mix of chunky vegetables—zucchini, red bell pepper, carrots, and celery—and fragrant spices like smoked paprika, thyme, and oregano, this dish is as wholesome as it is fulfilling. Finished with fresh baby spinach and a garnish of parsley, this ragout is not only a nutritional powerhouse but also a feast for the senses. Serve it with rice, pasta, or crusty bread for a cozy and satisfying dinner that’s great for meal-prepping or feeding a family. Plus, it’s entirely vegan, gluten-free, and ready in just 50 minutes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 14 ounces canned diced tomatoes
- 2 cups low-sodium vegetable broth
- 15 ounces canned cannellini beans, drained and rinsed
- 15 ounces canned red kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced carrots, celery, zucchini, and red bell pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the canned diced tomatoes, vegetable broth, cannellini beans, kidney beans, and black beans.
Add the dried thyme, oregano, smoked paprika, bay leaf, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally.
Remove the bay leaf and stir in the baby spinach. Cook for 2-3 minutes, until the spinach is wilted.
Taste and adjust seasonings if needed.
Serve the ragout hot, garnished with freshly chopped parsley. Pair it with rice, pasta, or crusty bread, if desired.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5390 mg | 234% | |
| Total Carbohydrate | 269.6 g | 98% | |
| Dietary Fiber | 88.5 g | 316% | |
| Total Sugars | 40.7 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 931 mg | 72% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 6902 mg | 147% | |
*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.
