Mediterranean Ragout

[Guest guest]

Mediterranean Ragout

 

6 servings

 

Similar to ribollita (the " reboiled " Italian soup of

vegetables and bread), this recipe is a perfect

vehicle for putting a wide variety of farm-fresh

vegetables to good use. Day-old bread, which functions

as a thickener, gives the stew a homey, comforting

finish. Use a good quality olive oil–it tastes great

drizzled over the completed stew.

 

3 Tbs. extra-virgin olive oil

2 large leeks (white and light green parts), sliced

2 medium stalks celery, sliced

2 medium carrots, sliced

6 medium cloves garlic, minced

1 Tbs. chopped fresh rosemary

1/8 tsp. red pepper flakes

2 cups low-sodium vegetable broth

8 oz. fresh cranberry beans shelled, or 1 cup frozen

baby lima beans

4 oz. green beans, trimmed and cut into 2-inch pieces

(1 cup)

3 ripe medium tomatoes, halved, seeded and coarsely

chopped (4 cups)

6 cups Swiss chard leaves, cut into 1/2-inch-wide

ribbons

1 cup sliced zucchini

2 ( 1/2-inch-thick) slices day-old country bread,

cubed (2 cups)

1 cup Parmesan shavings (optional; see note at end of

recipe)

In Dutch oven or deep sauté pan, heat 1 tablespoon oil

over medium heat. Add leeks and cook, stirring often,

until softened but not browned, 1 1/2 to 2 minutes.

Add celery, carrots, garlic, rosemary and pepper

flakes and cook, stirring, 1 minute. Add broth and

cranberry beans; bring to a simmer. Reduce heat to

medium-low, cover and simmer 15 minutes.

 

Add green beans, cover and simmer 5 minutes. Stir in

tomatoes, chard and zucchini and return to a simmer.

Cover and simmer until vegetables are tender, 6 to 10

minutes.

 

Remove from heat; season with salt and freshly ground

pepper to taste. Add bread and stir to moisten. Cover

Dutch oven and let stand until bread has softened and

stew has thickened, about 5 minutes. Spoon stew into

shallow soup bowls and drizzle some remaining oil over

each serving. Garnish with Parmesan shavings if

desired and serve immediately.

 

PER serving: 236 CAL; 8 G PROT; 8 G TOTAL FAT (1 SAT.

FAT); 30 G CARB.; 0 MG CHOL; 234 MG SOD.; 8 G FIBER

 

 

 

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