Imagine a dish that captures the essence of summer in every single bite - light, fresh, and bursting with vibrant flavors that dance on your palate. This Summer White Bean Ragout is not just a recipe; it's a culinary journey that transforms simple ingredients into a Mediterranean-inspired masterpiece that will make your taste buds sing with joy. Whether you're a busy professional, a home cook looking to impress, or someone who craves a healthy and delicious meal, this ragout is your ticket to an effortless and mouthwatering dining experience.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 can white beans, drained and rinsed
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 tsp dried thyme
- Olive oil for sautéing
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 can of white beans (drained and rinsed), 1 diced zucchini, 1 diced bell pepper, 1 chopped onion, 2 minced garlic cloves, 1 can of diced tomatoes, 1 teaspoon of dried thyme, and olive oil for sautéing. Ensure you have salt and pepper ready for seasoning.
- In a large skillet or saucepan, heat about 2 tablespoons of olive oil over medium heat. Allow the oil to warm up for a minute, ensuring it coats the bottom of the pan evenly.
- Add the chopped onion to the pan and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant. Stir occasionally to prevent burning.
- Next, add the minced garlic to the skillet and sauté for an additional 1-2 minutes, stirring frequently until the garlic is fragrant but not browned.
- Once the garlic is fragrant, add the diced bell pepper and zucchini to the pan. Sauté the vegetables for about 5-7 minutes, or until they begin to soften. Stir occasionally to ensure even cooking.
- After the vegetables have softened, add the can of diced tomatoes (with their juices) to the skillet. Stir well to combine all the ingredients.
- Next, add the drained and rinsed white beans to the mixture. Gently fold them in to avoid breaking them apart. This will add protein and creaminess to the ragout.
- Sprinkle in the dried thyme and season with salt and pepper to taste. Stir everything together, ensuring that the beans and vegetables are well combined.
- Reduce the heat to low and let the ragout simmer for about 10-15 minutes. This will allow the flavors to meld together and the ragout to thicken slightly. Stir occasionally to prevent sticking.
- Once the ragout has thickened to your desired consistency, taste and adjust the seasoning with more salt, pepper, or thyme if necessary.
- Remove the skillet from heat and let it sit for a few minutes before serving. This dish can be enjoyed warm or at room temperature.
- Serve the Summer White Bean Ragout in bowls, drizzling with a bit of extra olive oil if desired. This dish pairs beautifully with crusty bread or over a bed of cooked grains for a heartier meal.
Tips
- Use high-quality canned white beans and drain them thoroughly to maintain the perfect texture.
- For maximum flavor, use fresh vegetables at the peak of their ripeness.
- Don't rush the sautéing process - allowing onions and garlic to develop their flavors slowly is key to a rich ragout.
- Consider adding a splash of white wine while sautéing for an extra layer of complexity.
- If you prefer a thicker consistency, mash a few beans while cooking to create a creamier sauce.
- Fresh herbs like basil or parsley can be added at the end for a bright, fresh finish.
- This ragout tastes even better the next day, so don't hesitate to make it in advance.
- Experiment with different types of white beans like cannellini or great northern for variety.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 12g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
