Vegetable Ragout
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Servings: 4
RECIPE INGREDIENTS
- 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
RECIPE DIRECTIONS
- 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