Tuscan Vegetable Ragout

This was another great recipe from the same cookbook as last night. I really loved the flavor that the olives and capers gave to it! I served it over large seashell pasta, but it would also be great served with some good crusty bread.

Tuscan Vegetable Ragout
Vegetarian Times: Fast and Easy

2 teaspoons olive oil
2 zucchini, halved lengthwise and cut into 1/2-inch slices
3 cloves garlic, minced
2 (15 1/2-ounce) cans cannellini beans, drained and rinsed
1 (15-ounce) can quartered artichoke hearts
1 (8-ounce) can diced tomatoes, undrained
1/4 cup chopped fresh parsley or basil, divided
2 tablespoons coarsely chopped kalamata olives
1 tablespoon capers, coarsely chopped
Salt to taste
Freshly ground black pepper to taste

Heat oil in large stockpot over medium heat. Add zucchini and garlic, cover and cook until softened, about 5 minutes. Stir in beans, artichoke hearts, and tomatoes, and cook until vegetables are tender, about 15 minutes.

Add 2 tablespoons parsley, olives and capers, and stir to blend. Season to taste with salt and pepper. Serve sprinkled with remaining parsley.

4 servings

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