Topped with Asiago cheese, this bean ragout dinner for two is perfect for a cool fall night.

White Bean Ragout

olive oil

onion

garlic,

zucchini

rosemary

chicken broth

tomato

baby spinach

Asiago cheese

In a 10-inch skillet heat oil over medium-high. Add onion and garlic; cook and stir 3 minutes or until onion is tender. Stir in zucchini and rosemary; cook and stir 3 minutes more.


Stir in beans, broth and tomato. Bring to boiling. Stir in spinach just until wilted. Serve topped with cheese.


I will start by saying that I rated this a 4 because I did not prepare/eat it as the directions state so i'm not sure how it would taste if done "correctly". Let me elaborate- I decided to cook up the vegetables and use it as a topper to my salads for the week. I made it without rosemary or spinach I used red onion and it had no chicken broth (as that would have made it too soupy for a cold salad). I refrigerated the mix overnight and then put a portion of it on top of my spring salad mix. It was super delicious that way if you want a nutritious cold bean salad!

white bean ragout

Total: 25 minutes

Author : Diabetic Living Magazine

Ingredients

Instructions

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