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

Top Similar Recipes from Across the Web

White Bean Ragout

Quick White Bean and Celery Ragout

White Bean, Artichoke, and Chard Ra...

Roasted Salmon with White Bean Rago...

Beef ragout

Mushroom Ragout

Kohlrabi-Ragout

White Bean Soup

White Bean Chili

White Bean Salad

White Bean Salsa

White Bean Salad

White bean polpettine

White Bean Puree

White Bean Chili

White Bean Soup

White Bean Curry