Vegetable Ragout

Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Servings: 4
  • 1 tbsp Filippo Berio Olive Oil
  • 1 onion, chopped
  • 1 red or yellow bell pepper, chopped
  • 2 stalks celery, sliced
  • 2 large carrots, sliced
  • 1 cup green beans, cut into 1-inch pieces
  • 2 garlic cloves, chopped
  • 1 1/2 cups cherry tomatoes, cut in half
  • 1 cup fresh or frozen peas
  • 1 cup marinated artichoke hearts, drained
  • 1 tbsp fresh basil, chopped
  • 3/4 cup vegetable stock
  • 1 cup packed baby spinach
  • Salt
  • Freshly ground pepper
      • Heat olive oil in Dutch oven or deep skillet set over medium heat; sauté onion, pepper, celery, carrots, green beans and garlic for 4 minutes or until tender-crisp. Stir in tomatoes, peas, artichoke hearts and basil.
      • Pour in stock; bring to boil, then reduce heat and simmer, covered, for 10 minutes. Stir in spinach. Season to taste with salt and pepper.


      Recipe provided by Joseph Ciminera



    30 Mins or Less

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: French

    Product: Olive Oil

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