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

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    Categories

    30 Mins or Less

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: French

    Product: Olive Oil

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